So I promised my kids I would make more cookies or biscuits this year. So here is my first effort. These Hazelnut Scrolls are delicious and so easy to make.
The original recipe used Raspberry Jam instead of Nutella, but I felt like Nutella today, maybe one day I'll try it with jam.
I also added baking powder, as when I made them the first time, although delicious, they didn't spread as much as I would have liked. And I also added vanilla, as I love vanilla.
If you don't have a food processor, you can make the dough by hand, just cut in the butter by rubbing it in or use a pastry blender
So if you are looking for a simple sweet treat to make, look no further.
The original recipe used Raspberry Jam instead of Nutella, but I felt like Nutella today, maybe one day I'll try it with jam.
I also added baking powder, as when I made them the first time, although delicious, they didn't spread as much as I would have liked. And I also added vanilla, as I love vanilla.
If you don't have a food processor, you can make the dough by hand, just cut in the butter by rubbing it in or use a pastry blender
So if you are looking for a simple sweet treat to make, look no further.
Recipe
Recipe adapted from The Golden Book of Cookies
Makes about 20 cookies
2 cups (300g) plain flour
1/8 teaspoon salt
1 teaspoon baking powder
½ cup (75g) finely ground almonds
½ cup (100g) caster sugar
90g unsalted butter, cubed
1 large (60g) egg, lightly beaten with 2 tablespoons cold water
1 teaspoon vanilla extract
½ cup nutella
Place the flour, salt, baking powder, ground almonds, sugar and butter in a food processor. Blitz until the mixture resembles fine crumbs.
Add the egg mixture and vanilla and blitz until a dough starts to form.
Turn the dough onto your kitchen bench and knead until smooth or until it all comes together.
Place the dough between two sheets of baking paper and roll into a 25 x 35cm rectangle. You do need a rectangle shape so cut bits off and stick them where you are short on dough until you have a near perfect rectangle.
Spread evenly with Nutella.
Makes about 20 cookies
2 cups (300g) plain flour
1/8 teaspoon salt
1 teaspoon baking powder
½ cup (75g) finely ground almonds
½ cup (100g) caster sugar
90g unsalted butter, cubed
1 large (60g) egg, lightly beaten with 2 tablespoons cold water
1 teaspoon vanilla extract
½ cup nutella
Place the flour, salt, baking powder, ground almonds, sugar and butter in a food processor. Blitz until the mixture resembles fine crumbs.
Add the egg mixture and vanilla and blitz until a dough starts to form.
Turn the dough onto your kitchen bench and knead until smooth or until it all comes together.
Place the dough between two sheets of baking paper and roll into a 25 x 35cm rectangle. You do need a rectangle shape so cut bits off and stick them where you are short on dough until you have a near perfect rectangle.
Spread evenly with Nutella.
Roll up the dough tightly from the long side. Wrap it in the baking paper, place on a baking tray and refrigerate for 2 hours.
Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.
Slice the dough into 1cm thick pieces and place them on your baking tray 1-2cm apart.
Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper.
Slice the dough into 1cm thick pieces and place them on your baking tray 1-2cm apart.
Bake for 12-15 minutes or until just golden at the edges.
Allow to cool on baking tray or transfer to a wire rack.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/hazelnut-scrolls.html
Pin it: www.pinterest.com.au/pin/399413060696247278/
Pin it: www.pinterest.com.au/pin/399413060696247278/
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