These Nutella sandwich cookies are a heavenly experience for chocolate lovers. Each cookie is made up of two melt-in-the-mouth, intensely chocolatey shortbread cookies, filled with a generous layer of Nutella hazelnut chocolate spread.
Put the flour, sugar and cocoa in a large bowl. Whisk together to combine well.
Rub the cubed butter and flour together until you get an even crumb with no big lumps of butter.
Add the vanilla extract and a tbsp of cold water. Cut it through the mix with a round knife.
Eventually, you should be able to work the mix into a soft dough. You can add a drop more water if necessary. If it’s a bit too squidgy to work with, wrap and chill it for 10 minutes
Place the dough between two sheets of baking paper that have been lightly dusted with icing sugar (this help avoid sticking) and roll out to about 0.5cm thick (1/5 inch).
Cut out your biscuits using a round 9cm (3.5 inch) cutter.
Cut a hole in the centre of half of the rounds with your 4cm (1.5 inch) cutter.
Gather up the offcuts and re-roll as necessary until you have used up all the dough and have 24 rounds, half with holes in the centre.
Place the rounds on baking tray lined with baking paper and gently press a few chocolate drops onto the cookies with holes.
Bake for 12-15 minutes until just firm when pressed.
When cool enough to handle, transfer to a wire rack to cool completely.
Spoon 1 tbsp of Nutella onto each bottom layer cookie (the ones without holes). Use a round knife or palette knife to spread the Nutella to the edges.
Place a cookie with a hole in it on top off each Nutella topped cookie to form your sandwich cookies.
Repeat until all the cookies are completed.
Video
Notes
When kept in a sealed container somewhere cool and dark, these cookies will keep well for about a week.