Preheat oven to 160 °C
Line a large baking tray with parchment paper
1 x 350 g bottle of Nutella spread
Grease a plate with non-stick spray
Add teaspoonfuls of Nutella on the plate and freeze for 1 hour.
Additional freezing will be required as you are baking the biscuit balls.
The Nutella melts quickly. I just pop back into freezer and continue.
250 g butter at room temperature
1/2 cup brown sugar
2 large eggs
1/4 cup of golden syrup (Illovo)
1 tsp vanilla essence
2 cups cake flour
1 tsp bicarbonate of soda
1 cup cocoa powder
Grinding of coarse salt
In a mixing bowl cream butter and brown sugar together until creamy. About 3 minutes. Add syrup and vanilla essence and beat then add eggs one at a time until all blended.
Add sifted dry ingredients except the salt. Beat to a soft forming dough.
Roll the mixture into walnut-size balls.
Press a ball of frozen Nutella into dough and close up rolling until you have covered the Nutella.
Arrange the dough onto baking tray and flatten slightly with your finger.
Grind a little sea salt over & bake for 10 to 12 minutes. Cool on a wire rack. Store in airtight container.
Makes 32 biscuits
Recipe source: You
Prepared, tried and tested by: Gail Haselsteiner
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