Sweet bakes – Love. Eat. Sleep. Food

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Prep Time

1 hr 40 min

Prep Time

1 hr 40 min

Ingredients

2 cups - plain flour
1 tsp - baking powder
1/2 tsp - baking soda
1/4 tsp - salt
113g - non-dairy butter
1 cup - sugar
1 tbsp - orange zest
1 tsp - vanilla extract
1 tsp - orange extract
2 tbsp - chickpea flour
1/4 cup + 2 tbsp - water
1 cup - hazelnuts, coarsely chopped
1/4 cup - chocolate chips

Instructions

1. In a small bowl sift together flour, baking powder, baking soda, and salt. Set aside.
2. In a mixer with the paddle attachment beat butter and sugar until light and fluffy. Add orange zest and extracts, beat to combine.
3. Stir together the chickpea flour and water until creamy and thick - for best results you can use a small blender or coffee grinder. Slowly add the chickpea mixture to butter/sugar mixture and beat to combine, scraping down the sides as necessary.
4. Add flour mixture and beat to combine. Fold in the cacao nibs and hazelnuts.
5. Cover and chill for at least 1 hour.
6. Preheat the oven to 175°C. Divide dough in half and roll into logs on a floured surface about 1½ inch diameter. Transfer to a parchment-lined baking sheet and flatten to about 1 inch thick. Bake for 30 minutes or until lightly golden brown.
7. Remove from oven and let cool for 15 minutes before slicing each log into 10 cookies. Lay flat on baking sheet and return to the oven for 15-20 minutes until golden brown.
8. Let cool for 15 minutes. Store in an airtight container

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Recipes, Sweet bakes

Mary Berry Viennese whirls

October 9, 2016 No Comments

I have been meaning to make these bad boys for a while now since they made their appearance on GBBO as one of the technical tasks. I didn’t bother making my own jam, can’t be bothered with that and I have too many jams to use up at home.

Whilst making the biscuit dough was pretty straight forward (please bear in mind to avoid loss of arms by using an electric mixer!). I did find pipping these little monsters was so so difficult. I mean really difficult, I remember everyone struggled on the program but I didn’t realise it was that hard. I managed to some how pull through and pipe all the biscuits, in the end I wouldn’t say my whirls would get a very good score, being the very big critic of my own food I would say in Paul and Mary’s words…’although the biscuits taste nice, I notice there isn’t much definition in your whirls’. So yeh they do taste nice and are ‘short’ but definition is so not there!

I’m in two minds if I would make these again, my parents loved them but it’s just the piping but I just don’t want to feel like I’ve been defeated over some whirls…maybe I should make them again (just for my parents).

Mary Berry Viennese whirls

2016-10-11 23:59:39

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For the biscuits

250g - very soft unsalted butter
50g - icing sugar
225g/ - plain flour
25g - cornflour

For the filling

100g - unsalted butter, softened
200g - icing sugar, plus extra for dusting
1/2 tsp - vanilla extract

For the biscuits

1. Line 3 baking sheets with non-stick baking parchment. Using a 5cm/2in round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
2. In a stand mixer add the butter and icing sugar into a bowl and beat until pale and fluffy. Sift in the flour and cornflour and beat well, until thoroughly mixed.
3. Place the mixture in a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.
4. Leave the trays in the fridge for 30mins-1hr*
5. Preheat the oven to 190°C and bake in the centre of the oven for 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely and harden.

Buttercream

1. add the butter into a bowl and sift the icing sugar on top. Add the vanilla extract and beat with until very light and smooth. Spoon into a piping bag fitted with a large star nozzle.
2. Spoon a little jam onto the flat side of 12 of the biscuits and place jam-side up on a cooling rack. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.

Notes

*I did this but it's not in the recipe.

Love. Eat. Sleep. Food http://loveeatsleepfood.com/

Eggless Cookies and Cream Cupcakes

August 28, 2016 No Comments

Cookies and Cream are a perfect couple.

As well as many others, wine and cheese, bread and butter, gauc and tortilla chips, burger and fries the list can go on and on!

These cupcakes were the best eggless cupcake I’ve made, I was really impressed. They were light, fluffy and moist. I would happily make them again and again and feel happy in the process! They also tasted so yummy, I especially loved the frosting as I tweaked it to be made with cream cheese instead of buttercream.

The other great thing about these cupcakes was how easy they are to make. So this recipe deserves an extra *gold star*. Happy, happy me :).

Cookies and Cream Cupcakes

2016-09-13 12:34:54

Yields 12

Creamy cookies and cream cupcakes

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Cook Time

20 min

Cook Time

20 min

For the cupcakes

350ml - coconut milk
165g cup - sugar
80ml cup - canola oil
1 tsp - Apple cider vinegar
1 tsp - vanilla extract
240g - all purpose flour
3 tbsp - Cocoa powder
3/4 tsp - baking soda
1/2 tsp - baking powder
1 cup - roughly chopped Oreo cookies

For the frosting

250g - Philadelphia cream cheese
250g - softened/room temp, good quality unsalted butter
350g - icing sugar
2 tsp - vanilla extract
1 cup - ground oreos

Instructions

1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
3. Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add chopped oreo cookies and mix for another 20 seconds.
5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

For the frosting

1. In the stand mixer add the butter and icing sugar, beat until fluffy.
2. Add the cream cheese and then fold in the ground oreos.
Pipe the

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Cakes, Sweet bakes

Eggless Sticky Date Cake

August 28, 2016 No Comments

So, I’ve come to a conclusion, that this sticky date cake, is basically a little bit like a sticky toffee pudding. It has dates (tick), it has the caramel sauce (tick) but the only thing is, it’s not as smooth and it’s a light as your normal sticky toffee pudding but half way there is good enough I thought.

I really enjoyed making this cake as it’s been a while since I made a sticky toffee pudding and it wasn’t like your normal procedures of making a cake. I wish I thought of putting spice in the cake, like cinnamon and mixed spice (note to myself for next time I make this cake) this would have elevated the flavour of the cake a lot more. Even so, the cake was nice enough, but be warned this cake is quite rich so a little goes a long way!

Eggless Sticky Date Cake

2016-09-12 02:20:44

Yields 12

A rich, sticky, date cake perfect with sticky gooey caramel sauce

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Prep Time

20 min

Cook Time

45 min

Prep Time

20 min

Cook Time

45 min

For the pudding

300g - dates
250ml - boiling water
1 tsp - baking soda
1 cup - self-raising flour
1 cup - brown sugar
113g - butter

Instructions

1. Preheat oven to 180°C and grease and line a 8"square baking tin.
2. In a small bowl, add the dates, boiling water and baking soda and allow to sit for 10 to 15 minutes until the dates have softened.
3. In a stand mixer beat the brown sugar and butter until pale and fluffy. In another bowl, add the self-raising flour, brown sugar and margarine.
4. Drain the dates, keep the liquid and pour this in the butter/sugar bowl. Add the flour and mix.
5. In a food processor, add the dates and pulse until finely chopped. Scoop the finely chopped dates into the bowl with the rest of the ingredients.
6. Use electric beaters to beat the mixture until smooth and creamy.
7. Pour the mixture into the baking tin and allow to bake for 45 minutes until risen and a skewer comes out clean when poked into the centre.

Love. Eat. Sleep. Food http://loveeatsleepfood.com/

Salted Caramel Cupcakes

June 11, 2016 No Comments

I enjoy eating cupcakes (apart from overly sweet buttercream) but I’m not very good at making them, the best ones I’ve made were my Red Wine Cupcakes and Guinness Cupcakes these were chocolate based surprisingly and turned out well, but my attempts of normal vanilla cupcakes haven’t gone down so well :s.

I usually leave the cupcakes to the experts, I know the trend of cupcakes is dying out slowly but I want to be great at making them as I have been asked a number of times to make cupcakes. The perfectionist in me wants to get them right first before I can say I’m finally happy for them to be given to people, so I’m on a quest to find that perfect recipe to make cupcakes.

I have tried a number of american recipes out and looked into the recipes in detail, reading their reason why they think they have the perfect recipe but it all depends on how it works when you try it.

The original recipe was based on a chocolate cupcake but I used the basic vanilla recipe and made these into salted caramel as I was visiting my family and I know my sister in law has a major obsession with salted caramel. I would say this recipe is easy to follow and the mixture turned out fine, my only flaw with this recipe was that I found they were over baked. So I want to try them again and bake them for less time. I did think it was odd that the temperature was set low at 160°C fan, usually it’s about 175°C. I do need to experiment on the buttercream as I did find it overly sweet, although the texture was great and held well.

Salted Caramel Cupcakes

2016-06-17 07:35:05

Yields 24

Vanilla cupcakes with a salted caramel filling, salted caramel buttercream and topped off with crunchy caramel biscuits

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Prep Time

15 min

Cook Time

20 min

Prep Time

15 min

Cook Time

20 min

Cupcakes

430g - plain flour
3 tsp - baking powder
265g - granulated sugar
1/2 tsp - salt
375ml - milk
125ml - vegetable oil
125g - butter
2 tbsp - greek yogurt (can substitute with sour cream)
1 tsp - vanilla extract
2 - large eggs

Buttercream

250g - softened unsalted butter (room temperature)
500g - icing sugar mixture (sifted)
2 tbsp - milk
1 tsp - vanilla extract
1/4 cup - caramel sauce

Optional

6-8 crushed lotus biscuits or any other caramel tasting biscuits
caramel sauce for drizzle

Cupcakes

1. Preheat oven to 160°C and line a muffin tin with cupcake liners.
2. In the bowl of a stand mixer combine the dry ingredients - flour, baking powder, sugar and salt. Turn mixer on low and allow it to mix for a couple minutes.
3. In a large jug combine all of the wet ingredients (except the butter) oil, milk, yoghurt, vanilla and eggs in a large jug and whisk well.
4. Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add 2/3 of your wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible, stop the mixer. Mix on slow until the batter appears smooth. Scrape down the bowl and mix for another 20 seconds.
5. Line a cupcake pan with cupcake papers and fill each paper 3/4 of the way. Bake for 20-30 min or until a toothpick inserted comes out clean.
6. Allow to cool completely before frosting.

Buttercream

1. In a stand mixer soften the butter and mix for 5 minutes so it gains some volume and goes pale in colour.
2. Add half the icing sugar and caramel sauce and mix on medium for 5 minutes. Then add the rest of the icing sugar along with 2 tbsp of milk and a tbsp of vanilla extract.
3. Continue mixing for 5 min until it's all well combined.

Piping

Using a piping bag and tip, pipe the cupcakes according to how desire. Sprinkle with crushed

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Baked Chocolate Orange Doughnuts

May 28, 2016 No Comments

I recently brought a regular size doughnut pan and was so excited to try it out. I do owe a really mini doughnut pan but I found most recipes use regular sized pan.

I’ve really got a taste for chocolate and orange baked goods and I thought this would be perfect to try on my first regular sized doughnuts. I love doughnuts but love it more knowing that these are baked and not fried so less fattening! So maybe instead of having one, you can have two right??

In the original recipe, the didn’t use ganache but I wanted a bit of luxury added to these babies so I added the ganache! with luxury added comes more calories but oh well!

These doughnuts, I felt weren’t as fluffy as the first mini cinnamon doughnuts I made but they still tasted nice. I’m still excited to try more different doughnut recipes! So watch this space!

Baked Chocolate Orange Doughnuts

2016-06-01 08:09:39

Yields 12

Chocolate and Orange Moist baked doughnuts with a thick ganache

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Prep Time

20 min

Cook Time

13 min

Prep Time

20 min

Cook Time

13 min

Ingredients

1 cup + 2tbsp - plain flour
5 tbsp - cocoa powder
3/4 tsp - baking powder
1/4 tsp - baking soda
1/4 tsp - salt
43g - butter
1/3 cup - chocolate chips
1 tsp - espresso coffee (diluted in a little bit of water)
1 - egg
3/4 cup - buttermilk
1 tsp - vanilla
3 tbsp - orange juice (I added)
1 tsp - orange extract
zest of 1 orange

Icing

4 oz - chopped dark chocolate
1/2 cup - cream
1 tbsp - orange juice
knob of butter
Extra zest for decoration (optional)

Instructions

1. Preheat the oven to 175°C.
2. If you need to make buttermilk, make and let it sit.
3. In a small saucepan heat the butter until melted (whilst that's melting go to step 4). Add the chocolate chips, coffee, orange juice and vanilla and mix until combined. Leave to cool for a few mins. Then add the brown sugar, orange zest and egg. Stir until combined.
4. In a medium bowl, add the flour, baking powder, baking soda, cocoa powder and salt.
5. Add the wet ingredients to the dry and fold, don't over mix. Pour the ingredients in a zip lock bag and make a small incision. Pipe each doughnut hole until it's 2/3 full.
6. Bake for 13-15 min, until springy. Leave on a wire rack to cool.

Ganache

1. Whilst it's baking, make the ganache. Place the chopped dark chocolate a heatproof. In a small saucepan add the cream and bring it a simmer. Add the cream to the chocolate and stir and add the orange juice, stir a little more. Then leave for 5 minutes.
2. Add the butter and stir until smooth. Leave to cool.

To decorate

1. Wait until the doughnuts were completely cool before applying the ganache.
2. Holding the doughnut, dip the doughnut in the ganache, then swirl and then pick it up.

Love. Eat. Sleep. Food http://loveeatsleepfood.com/

Mini Baked Cinnamon Doughnuts

February 28, 2016 No Comments

This is the first time I used this doughnut pan even though I have had it quite a while tut tut!

I decided to give a basic doughnut mix a try, just simple but I knew it would be tasty. I really like the taste of cinnamon.

These mini doughnuts were amazing, light, fluffy and very doughnut like but without the extra added calories, what could be better?

Cinnamon Baked Doughnuts

2016-03-13 02:19:30

Delicious cinnamon baked version of doughnuts soft with fluffy texture

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Prep Time

20 min

Cook Time

10 min

Prep Time

20 min

Cook Time

10 min

Ingredients

125g - plain flour
1 tsp - baking powder
1/4 tsp - baking soda
1/4 tsp - salt
1/2 tsp - ground cinnamon
1/4 tsp - ground nutmeg
1 large - Egg
65g - light brown sugar
60ml - milk
60g - yogurt
30g - unsalted butter, melted
1 1/2 tsp - pure vanilla extract

Topping

200g - Castor sugar
1 tsp - ground cinnamon
115g - unsalted butter, melted

Instructions

1. Preheat oven to 175°C and spray/grease a donut pan.
2. In a medium bowl whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. In a another bowl whisk the egg, brown sugar, milk, and yogurt together until smooth. Add the melted butter and vanilla, whisking until fully combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix, the mixture will be very thick.
4. The best way to fill each donut cup is by using a piping bag, filling each doughnut cup 2 ∕3 – 3 ∕4 of the way full.
5. Bake for 9–10 minutes or until the edges are lightly browned, allow to cool for about two minutes and transfer to a wire rack set. Allow donuts to cool down until you can handle them.
6. In a two bowls big enough to dip the doughnut in, combine the sugar and cinnamon in one and melt the butter in another. Dip the donuts in the melted butter first then dunk into the cinnamon/sugar mixture coating all sides. Donuts are best served immediately.

Adapted from Sally's Baking Addiction

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Bars, Recipes, Sweet bakes

Panforte Squares

December 28, 2014 No Comments

Panforte Squares are an italian Christmas fruit cake, originating from Siena Italy, it’s traditionally served after a meal with coffee or dessert wine. It’s filled with nuts, dried fruit and has the taste of Christmas. It’s sticky, rich, nutty and taste sooooo amazing and I love it. It’s really addictive.

It’s quite simple to make and doesn’t take very long. I seen this in the Asda magazine and it looked so tempting and as I really love nuts it made me what to make it more. This little square is quite the little luxury.

Panforte Squares

2015-01-01 14:37:27

Fruity, nutty Italian Panforte squares

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Prep Time

20 min

Cook Time

40 min

Prep Time

20 min

Cook Time

40 min

Ingredients

100g - hazelnuts
150g - blanched almonds
75g - walnut pieces
75g - shelled pistachios
200g - dried figs
200g - mixed Peel
75g - plain flour
2 tbsp - cocoa powder
1 tsp - ground cinnamon
1/4 tsp - nutmeg*
225g - caster sugar
225g - honey
50g - butter
Icing sugar, to dust

Instructions

1. Either preheat the oven to 160°C or a place the nuts in a dry frying pan and cook for 7-9 minutes until golden. Once cool, roughly chop all the nuts. Also line a 8 or 9" square tin.
2. On a chopping board cut the figs into raisin-sized pieces, discarding the stems. Once the nuts are cool cut them as well.
2. In a small bowl mix together the flour, cocoa powder, cinnamon and nutmeg.
3. In a medium saucepan put the sugar, honey and butter in a pan and heat slowly, stirring, until all the butter melts and the sugar has dissolved. Simmer for another 2-3 minutes.
4. Once all melted add the flour mix, chopped figs, mixed peel and nut mixture to the saucepan and mix well. Turn into the tin and level the top. Bake for 40 minutes at 160°C. Leave to cool. To serve, dust with icing sugar and cut into squares.

Notes

*I used mixed spice instead of nutmeg.

By Asda magazine

Love. Eat. Sleep. Food http://loveeatsleepfood.com/

Pumpkin Cinnamon Strudle and ooozing chocolate molten loaf

November 16, 2014 No Comments

The molten chocolate in this recipe definately did it for me. I couldn’t wait to make this loaf…actually it was mainly the chocolate molten I was most excited about!

When I had seen the oozing thick chocolate coming from the cake I was in love. I had to make this cake.

We had some pumpkin that I had to use up, I searched for a recipe that I didn’t want to miss out on and this was one of those that was calling out to me.

I’m glad I made it, it’s not just one of the box standard cakes it’s had the molten chocolate and the crunchy and nutty strudel topping, so quite a lot of textures throughout the cake. It’s such an ideal cake for the winter with the warming spice throughout the cake too.

Pumpkin Cinnamon Strudle and ooozing chocolate molten loaf

2014-11-16 06:05:22

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Prep Time

20 min

Cook Time

55 min

Prep Time

20 min

Cook Time

55 min

Ingredients

Molten Chocolate
5 ounces - dark chocolate
28g - unsalted butter
1/4 tsp - salt
1 - egg (I used medium)
2 tbsp - castor sugar
Pumpkin loaf
1 cup - pure pumpkin puree
1/2 cup - oil
2 - eggs (large)
1 tbsp - molasses
2 tsp - vanilla extract
1/4 - cup strong black coffee (I used 1 heaped tsp coffee) + 1/4 cup buttermilk if needed
1 cup - wholemeal flour
1/2 cup - plain flour plus 2 tbsp (if needed)
3/4 cup - brown sugar
1 tsp - baking soda
1/2 tsp - salt
21/2 tsp - pumpkin pie spice (or 1t cinnamon, 1/2t nutmeg, 1/2t ginger, 1/2t all-spice)
Strudle
60g - unsalted butter softened
3/4 cup - brown sugar
1/3 cup - whole wheat flour
handful - chopped pecans
1/2 cup - old fashioned oatmeal
1 tsp - cinnamon

Instructions

For the molten chocolate.
1. In a medium microwave bowl add the chocolate and butter and microwave for 30 sec bursts until all melted and smooth.
2. In a separate bowl, whisk together the egg and sugar until very pale in color, about 3 minutes. Then stir this into melted chocolate and add the salt. Place the bowl of chocolate in the fridge while you prepare the bread.
For the loaf
3. Preheat the oven to 175°C. Grease a loaf tin and line with baking parchment make sure you overlap the paper over the tin.
4. In a stand mixer add the pumpkin puree, oil, eggs, molasses, vanilla, and coffee and whisk until smooth. Fold in the whole wheat flour, brown sugar, baking soda, salt and pumpkin pie spice until just combined. If the dough seems too dry, stir in the buttermilk. Pour the mixture into the prepared greased loaf tin.
Strudel mix
5. In a medium bowl add the brown sugar, whole wheat flour, oats, butter and cinnamon to a mixing bowl. Using your hands, work the butter into the dry ingredients until everything is moist.
Toss the pecans.
6. Now grab the molten chocolate from the fridge, it should be slightly stiff (if it's too stiff then pop it in the micro for 30 secs to loosen it slightly you want a thick wobbly texture).
7. You need two dessert spoon or something of a similar size and a small bowl. With the spoon make a well in the middle of the tin running from the top of the tin until the end and scoop out the mixture and put it in the small bowl.
Then using the other spoon mix the molten chocolate and spread it in the well you have created. Cover the chocolate with the remaining mix.
8. Once the chocolate is enclosed, spread the streusel over top of the loaf dough.
9. Bake for 50-55 minutes or until the top is lightly golden. Test the cake at the edge to check if it's cooked. Remove from the oven and let sit 5-10 minutes, pull out the loaf using the overlapped paper. Sprinkle a little icing sugar.

Adapted from Half Baked Harvest

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Cookies, Recipes, Sweet bakes

Brown buttered, Nutella Pumpkin Chocolate Chip Cookies

October 31, 2014 No Comments

….Youuuu what???….yes it is a bit of a mouthful, these are aaaaamzing!

I made these just in time for Halloween, Happy Halloween!. They are so yummy as they have Nutella in and as you know I love Nutella. I did find that these are what made them so much more amazing!!!

I couldn’t actually taste the pumpkin too much. It was heavily filled with more chocolate. These cookies were much more softer then normal cookies I’ve made, it was due to the pumpkin it added extra moisture.

Brown buttered, stuffed Nutella Pumpkin Chocolate Chip Cookie

2014-11-02 03:32:37

Yields 16

An amazing brown buttered stuffed nutella pumpkin cookie

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Prep Time

20 min

Cook Time

11 min

Prep Time

20 min

Cook Time

11 min

Ingredients

113g - unsalted butter
1/2 cup - brown sugar (I used light)
1/2 cup - caster sugar
1/12 - tsp vanilla
1 - egg white - I used medium
1/4 cup - pumpkin puree
1 1/2 cup - plain flour
3/4 tsp - baking soda
1/4 tsp - salt
11/2 tsp - pumpkin spice
1/4 tsp - cinnamon
1/4 tsp - ginger powder
Nearly - 1 cup - chocolate chips (I used plain)
1 small jar of nutella chilled

Instructions

1. In a small saucepan melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning Leave to cool for 5 minutes.
2. In a mixer, mix the butter and sugars until thoroughly blended. Beat in the egg white, vanilla and pumpkin puree until well combined.
3. In a separate medium bowl whisk together flour, baking soda, salt, pumpkin spice, cinnamon, and ginger. With electric mixer on low speed, slowly add in flour and mix until just combined. Gently fold in chocolate chips.
4. Using a cookie scoop make the cookie balls or if you don't have a cookie scoop measure 2tbsp and make them into balls. Place them on a lined baking tray and put in the fridge for at least 3 hours.
5. Once dough is chilled, really flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutella in the middle and fold dough around it; gently roll into a ball -- it doesn’t have to be perfectly rolled! Make sure that the nutella is not seeping out of the dough. Place the dough back into the fridge for an hour and more if you have time.
6. When ready to bake preheat at 175°C. Bake for 11-13 minutes or until cookies are golden brown around the edges. Leave to cool before devouring.

Notes

Sometimes brown sugar can be clumpy so whilst you wait for the butter to melt give it a good mix.
The taste of plain chips can be slightly bitter, if you prefer a less bitter taste use both milk and plain chocolate.

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