Nutella Cookies

Chocolate and hazelnut thumbprint cookies.

INGREDIENTS

Butter 2 tablespoons
Sugar 1 cup
Vanilla Essence 1 teaspoon
Eggs 2 large
Cake Flour 2 cups
Baking Powder 2 teaspoons
Hazelnuts finely chopped 100g
Nutella

METHOD

Cream butter, sugar and vanilla essence. Add eggs one at a time and beat well until light. Sift in flour and baking powder. Roll teaspoons of the mixture with lightly floured hands, then roll in the finely chopped hazelnuts and then place on baking tray, well spaced. In the centre of each ball push down with your finger and make a small dent.

Bake at 180°C for 20 minutes, keeping an eye on them when they’re in the oven to make sure they don’t burn.

Remove from the oven and press down in the centre again while still warm. Allow to cool then place spoonfuls of Nutella in the centre.