OUT OF THE OFFICE

Travel + Food Blog

NUTELLA & PISTACHIO

BISCUITS

Photo by Belinda- www.outoftheoffice.com.au

Photo by Belinda- www.outoftheoffice.com.au

Last weekend I had a serious craving for nutella- which was rather random, as I haven't had nutella in years. When I was in high school (back in the good ol' days)  I used to love those little single serve packs so much- I used to demolish about 6 in a row, which kind of defeats the purpose of the single serve portion I guess? This was before skinny jeans and facebook, so what did I care? (Looking back- I should have cared a whole lot more.)  Luckily, I have got rid of that vice- it's now crunch chocolate & white wine, which is a lot healthier.

These rich, gooey biscuits don't really need any talking up. Just look at the picture below and tell me they aren't calling your name. They called mine 3 times in a row after coming out of the oven, which I politely responded to straight away. I'm just nice like that.

A little tip, if you want the nutella to stay gooey for a bit longer, freeze the drops of nutella that go in the centre of the biscuit for about 25 minutes on baking paper. Otherwise it hardens up rather quickly. Obviously not a problem in this household. Enjoy! x

INGREDIENTS:

-1 cup all-purpose flour

-2/3 cup cocoa powder

- 1 tsp baking soda

- pinch salt

- 1/2 cup unsalted butter

- 1/2 cup granulated sugar

- 1/2 cup brown sugar

- 1tsp vanilla extract

- 1 whole egg

- 2 tbsp milk

- 1 1/2 cups chocolate chips (which is a whole small bag of cadbury chips- we used dark)

- around 1/2 cup Nutella- see note above re: re freezing

- half a cup of raw or salted pistachios

- melted chocolate for garnish (approx. 20 pieces)

METHOD:

1. Combine the flour, cocoa, baking soda and salt together, and set aside.

2. Cream together the butter and sugars

3. Add in the egg and vanilla, and continue to mix until light and fluffy.

4. Gradually add in the flour mixture, switch to a metal spoon to make things easier, or use your hands.

5. Then add in the milk and work to combine.

6. Stir in the chocolate chips, then cover the bowl with cling-wrap and refrigerate for 1-2 hours minimum.

7. Preheat the oven to 350 F, 180 C, and line a cookie sheet with parchment paper.

8. Flatten out 1 tbsp of dough, place a dollop of Nutella in the centre, and then cover the dollop with another tbsp of flattened dough. Form into a ball, and continue with the rest of the dough.

9. Bake for 12-13 minutes and let cool for a bit (best to eat them still warm).

10. Dip one half of the biscuit (or the whole thing- who am I to judge?) in melted chocolate and garnish with pistachios.

 

Makes approx. 16 biscuits.

Photo By Belinda- www.outoftheoffice.com.au

Photo By Belinda- www.outoftheoffice.com.au