Ingredients

The following ingredients have 6 Servings
  • 1 cup + 3 tablespoons all purpose flour (at least 11% protein) ((155 grams total))
  • 1 large egg (room temperature)
  • ¼ cup + 1 1/2 tablespoons butter (room temperature) ((70 grams total))
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla
  • 1 pinch salt*
  • 1 cup Nutella** (softened so that it is easily spreadable)

Instruction

  • In a large mixing bowl add the flour and butter, mix with a fork until crumbly, then add the egg, sugar, salt and vanilla. Again mix with the fork until the mixture almost comes together.
  • Move to a lightly floured flat surface. Knead the dough until it comes together and is smooth, form it into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Remove the dough from the fridge and roll it into a rectangle (7x11 inches/ 18x28cm) on a lightly floured large sheet of parchment paper. Lightly flour the rolling pin also.
  • Spread the Nutella or your favourite hazelnut cream filling evenly on the dough. Leave a 1/2 inch boarder around the edges.
  • Roll up from the long side (as tightly as you can) using the parchment to help with the rolling to form a dough log. Wrap with the parchment paper and chill for another 30 minutes.
  • 15 minutes before removing from the fridge, pre-heat the oven to 350F (180C).
  • Remove the dough log from the fridge and cut into ½ inch thick slices with a sharp knife, place the slices on a parchment paper lined baking sheet, you can gently reform the cookies into circles with your fingers.
  • Bake for approximately 20 minutes or until golden. Let the cookies cool for 5 minutes on the baking sheet then move to a wire rack to cool completely.