I’ve mentioned before about my love-hate relationship with Nutella. Sooo delicious, yet so unhealthy. Sigh. There’s big jar of it in our cupboard, which I try hard to ignore, but every so often it reminds me of its presence. That happened this week, when Kipper finally earned her ‘special breakfast’ by going straight to sleep instead of messing around in bed for an hour first.
Needless to say, her special breakfast of choice involves Nutella.
Anyway, once I’d been reminded of it, I couldn’t stop thinking about it. Specifically, how I could use it as an ingredient in things. And then I thought, hey, shortbread is just fat, sugar and flour, and Nutella is basically fat and sugar, so if I add flour to Nutella, then it should make shortbread. Right?
I set out mixing Nutella and flour in the Kenwood mixer. Mix mix mix. It formed brown crumbs, but there was no way they were going to stick together. Add more Nutella. Mix mix mix. The crumbs were definitely browner, but they were definitely still crumbs. I left the machine running. Mix mix mix. Still crumbs.
I weighed my options. I considered adding more Nutella, but figured that any resulting dough would be too sticky to be useful. So instead, I added a little milk. And bam! The crumbs came together into a silky, smooth, easily-roll-outable, gorgeous, chocolatey shortbread dough. Ta-da!
I cut out the dough into about 15 medium-sized hearts, and then rerolled the rest and made another 24 little stars. The baked Nutella shortbread biscuits were crisp, light, chocolatey, crunchy and delicious.
I took a load of photos, and then went to bed. Lying awake, I realised that I’d missed a trick – sandwiching two of the biscuits together with more Nutella! Doh!
Needless to say, the following day I set this right.
We took some of these little cookies with us to Kipper’s Woodmice group, where hungry woodland explorers (and their parents) seemed quite taken with the crunchy, munchy, Nutella-y morsels.
Later, I discovered that they are also an almost perfect dunker – they soften and go slightly chewy and fudgey when immersed briefly in a hot cup of tea, but don’t fall to bits leaving you with soggy crumbs in your drink.
Given how easy these are to make, and how yummy they are to eat, I think these will be my go to chocolate biscuits from now on. And I’m sharing them with you just in time for Valentine’s Day! Whip up a batch of these gorgeous chocolate heart biscuits and you’re bound to impress the object of your desire 🙂
3 ingredients. Mix, roll, cut, bake. Couldn’t be simpler.
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- 150g Nutella
- 150g self-raising flour
- 50ml milk
- Preheat the oven to 180C. Line a baking sheet with parchment.
- In a stand mixer, combine the Nutella & flour until crumbs form. With the motor running, add the milk a little at a time until the mixture comes together to form a dough. (You may need slightly less, or slightly more milk.)
- Roll out the dough between two pieces of parchment, to a thickness of 5-6mm. Use a heart cutter to stamp out biscuits and transfer them to the lined baking sheet. Re-roll any offcuts of dough and repeat until all the shortbread biscuits are cut out.
- Bake the Nutella shortbread in the preheated oven for 10-12 minutes, until crisp and just beginning to colour. Remove from the oven and transfer to wire racks to cool.
- Delicious sandwiched together with more Nutella!
If you’re wondering what to do with the rest of your jar of Nutella, here are some fab ideas from other lovely food bloggers:
Soft Nutella White Chocolate Chunk Cookies from KerryCooks
Nutella swirl pound cake from Goodie Godmother
Nutella stuffed chocolate chip cookies from It’s Not Easy Being Greedy
Banana and Nutella cake from Bakingqueen74
Nutella peanut butter banana muffins from Little Sunny Kitchen
Nutella brioche pudding from Fab Food 4 All.
I’m entering these delicious Nutella shortbread hearts into Treat Petite, organised by The Baking Explorer (who is also hosting this month) and Cakeyboi, which is on the theme of ‘Love is in the Air’! Who doesn’t love Nutella?!
I’m also entering them into Alphabakes, organised by The More than Occasional Baker and Caroline Makes, who is also hosting this month. February has the letter ‘V’ for Valentines biscuits 😀