Four ingredients and a short wait in the fridge. These are mini Nutella cookies: egg, Nutella and flour beaten into a soft dough, chilled for 15 minutes, then rolled into small balls with a well of Nutella pressed into each middle. Eight minutes at 175°C and they come out fudgy and still glossy, ready for a chunk of Kinder Bueno on top.
Six minutes of mixing, eight in the oven, and you have eighteen of them. They make good handmade presents, if any survive the tray.
What you’ll need
Makes 18 cookies.
- 1 egg, at room temperature
- 225g Nutella
- 125g all-purpose flour
To decorate:
- 150g Nutella
- 5 Kinder Bueno, chopped
Method
- Beat the egg with the Nutella for 2 minutes, until glossy.
- Mix in the flour until incorporated.
- Chill for 15 minutes.
- Preheat the oven to 175°C.
- Shape 18 cookie balls.
- Make a little well in the centre of each with your fingers and fill it with Nutella.
- Bake for 8 minutes. They should still be a bit glossy when you take them out of the oven.
- Decorate with a chunk of Kinder Bueno, and a touch of sprinkles for a festive spirit, if you wish.
A couple of tips
- Glossy is the cue, twice. Beat the egg and Nutella for the full 2 minutes, until the mixture turns glossy — and take the cookies out while they still look glossy too.
- Chill for 15 minutes before you shape. A quarter of an hour in the fridge, then roll the 18 balls.
- The second 150g of Nutella is for the wells. It goes into the dip you press in each ball, not stirred through the dough.
Ours are baked fresh in-house every day. If you’re in Budapest or Bucharest, come and grab one warm — walk-ins only. #webelieveinhandmade
