Fun fact! World Nutella Day is the the 5th of February, which is pretty soon actually….. And, it even celebrates it’s 50th birthday being labelled as ‘Nutella’ this year, how lovely 🙂 Happy Birthday you beautiful thing you!
I think Europe is fueled by this stuff. Possibly the entire Western world. You’ve tried it, I’m sure of it 😉 I am unsure as to whether there is anyone who doesn’t like it. I digress! Anyway, these cookies turned out to be a bit of a pleasant mistake. They were originally going to be mini hand-pies but as goings in the kitchen do not always go to plan, they turned out slightly different.
Sometimes the Kitchen Goddess or Saint. Honore doesn’t exactly throw the odds in our favour, but as those brave enough to step into the kitchen at all, we do have some influence. These babies turned into cookies. But hey, it isn’t the end of the world. The rubbish was still collected the next day, I still had to go to school. Whilst baking can reduce us to tears, sometimes you just gotta breath and put the spatula down for a bit. Come back to it after reading a book or looking up more recipes.
Remember it will not be your last chance either! One day I shall succeed at hand pies, as will you succeed at your gastronomic Achilles Heel. It could be macarons or chiffon cake, Swiss Buttercream or truffles. I am sure even the culinary geniuses whose recipes we pour over on a daily basis have their weaknesses too!
I don’t usually ponder so much, so I’ll get to it 🙂 Nutella and berries work a dream. Put them together into cute wee heart shapes and you are onto something good….. As I didn’t have a recipe for the pastry, it turned into cookie dough, but still worked well. You could use whatever you want to fill with the nutella really, peanut butter, white chocolate chips, banana, other berries. Up to you! 🙂 Please enjoy, even if you just look at the pictures.
Nutella and Berry Filled Cookies
75g butter, cold and cubed
5 Tbsp water or milk
A few tablespoons berry jam or coulis
A few tablespoons chocolate hazelnut spread
Preheat the oven to 180 degrees Celsius. Line or grease a baking tray.
In a food processor (or by hand, up to you!), pulse the flour, butter and sugar together until the butter is cut in and resembles fine breadcrumbs. Add a bit of water and pulse a bit more until a crumbly dough forms, then tip out onto a clean surface. Add the rest of the water bit by bit and work lightly until a soft dough forms. Roll out on a floured surface until about 4mm thick. Cut out ten hearts with a heart-shaped cookie cutter and place onto the baking tray. In the centre of each heart, place a teaspoon or so of hazelnut spread followed by a teaspoon or so of jam or coulis. Cut out ten more hearts in pastry and place gently on top. Seal carefully then poke a little hole in the top with a knife. Bake for 20 minutes, until very lightly golden and they move when lightly nudged. Cool in a wire rack. Store in an airtight container.