Saturday, 6 May 2017

Recipe: Tanya's Salted Nutella Cookies

My sister popped over to me during the week, and asked for a little bit of assistance. They had an upcoming bake off taking place in work and she wanted to have a little look through some of my cookbooks to try and get a few ideas for something to make. We eventually decided on three different bakes, all from the same cookbook - Tanya Burr's "Tanya Bakes". I put all three bakes up on Instagram after we had baked them, and this recipe is one that got the biggest response.
As someone who has made these a few times, and tasted them even more I can testify that these are definitely worth the bake - nice and sweet with the perfect tang of salt at the end of the mouthful. Just be warned, they are slightly addictive - at least to me anyway!
These are very similar to the chocolate chip cookie recipe that she also does, so if you don't fancy this version just substitute the nutella for chocolate chips.

300g caster sugar
200g softened unsalted butter
1 egg
325g self raising flour
200g nutella
Flaked sea salt

Preheat oven to 180C, and line some trays with grease proof paper.

Cream together butter and sugar until well mixed, and looking light and fluffy. Add in one egg, and then gradually add the flour until a dough forms.

Add the nutella to the dough, and marble it through the mixture.

Divide the dough up - I normally get about fifteen - twenty good sized cookies out of this mixture. I weigh out the dough into 60g pieces so that they all look fairly uniform once cooked.

Just before they go into to bake, add a little sprinkle of sea salt to each one.

Bake them for about 12 minutes. They will initially look and feel like they're not cooked fully, but leave them to cool for about 10 minutes and they will have firmed right up,

These will last for a few days if kept in an airtight container - if you manage to not scoff them all in the first evening that is! They didn't last too long in our house.


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