Tuesday 20 February 2018

Hazelnut Nutella Swirl Cookies

Sophie Morris of Sophie Kooks gets the children involved in making a few festive treats

Hazelnut Nutella Swirl Cookies
Hazelnut Nutella Swirl Cookies

Sophie Morris

At Kooky Dough, we spend a lot of time experimenting with fun recipes using cookie dough. It's really such a versatile ingredient, and you can use it to make some truly extravagant baked treats and desserts.

This recipe is probably my favourite thing to do with cookie dough. The Nutella oozes out of the warm cookies, which are just irresistible.

They're also super-quick to make if you cheat and use ready-made cookie dough. But if you want to make them from scratch, here's how. Makes 10 to 12 big cookies.

YOU WILL NEED

300g plain flour

1 tsp salt

1 tsp bread soda (bicarbonate of soda)

225g butter, at room temperature

225g caster sugar

2 egg yolks

1 tsp vanilla extract

Jar of Nutella

METHOD

Sift the flour, salt and bread soda into a bowl. Cream the butter and caster sugar in a separate large bowl with an electric beater until pale and fluffy. Add the egg yolks and vanilla extract and mix until combined. With the mixer on low, add the flour mixture a little at a time until it's fully combined and the mixture becomes a soft dough.

Transfer the dough to a lightly floured board and shape it into a rough square. After you're done, wrap it in clingfilm and refrigerate for about 30 minutes.

Preheat the oven to 180°C/350°F/gas mark 4. Meanwhile, line a few baking sheets with parchment paper.

Remove the dough from the fridge, discard the clingfilm and tip the dough on to a large sheet of lightly floured parchment paper.

Lay a fresh sheet of clingfilm on top of the dough and then use a rolling pin to roll the dough into a rough rectangular shape of about 1cm to 2cm thickness. If you don't have a rolling pin in the house, you can shape the dough, using your hands, over the clingfilm. Once you've done this, discard the clingfilm.

Dip a knife into a mug of hot water, then into the jar of Nutella (this will help loosen it up). Spread out the Nutella generously on top of the dough, leaving a 1cm edge untouched all around.

Using the parchment underneath the dough as a guide, roll the dough into a tight log (ensuring that the parchment paper doesn't catch). Cut the log into 1cm slices, or thicker if you like.

Arrange the cookie dough slices on the lined baking sheets. Ensure that they are well spaced out, so that they have room to spread in the oven.

Bake the cookies for 10 to 12 minutes until they are light golden. The Nutella swirls will look amazing at this stage.

Next, leave the cookies to cool on the trays for a few minutes before transferring them to a wire rack.

Finally, enjoy them with a cup of tea, or dig out the vanilla ice cream for a really yummy dessert.

Irish Independent

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