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Last Sunday I felt like I want some sweet snack. These cookies were my first choice because of the fast preparation. They are typical tea or coffee cookies. The recipe comes from “Homemade baking” of  Catherine Atkinson and here. Enjoy!


Ingredients (make about 30 cookies):

175 g soft butter

70 g icing sugar

1 tsp vanilla extract

230 g flour

2 tbsp nutella

1 tbsp cocoa

Mix the butter, add sugar and mix until it becomes whitish. Fold in the vanilla extract. Add flour and knead the dough. Divide it in two parts. To one add nutella and cocoa and knead it again.

Two parts of the dough: light and dark, roll into 15 x 20 cm rectangles. Put the light one on the dark one or the other way around and roll it into roulade. Cover with cling film and refrigerate for 30 minutes.

Slice the roulade into 5 mm pieces, place on the baking tray (not too close to each other).

Bake around 10-12 minutes at 170ºC. Let them cool down for 2-3 minutes on the tray before moving because they are really soft.

Additional info: I ran into troubles while moving the rectangles one on another. The dough seemed to be too delicate to move it around. So I suggest that you roll yours on a cling film to make it easily moveable.

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