Nutella Rock Drops Cookies

Yep, the apron is back on! What better way to start but with our favourite chocolate spread? This is my second time of making these in two days, they are soooo easy and it answers the question: convert or not convert (into grams)? The first time I did, only because my cup doesn’t fit in my flour tin and I didn’t want to make more washing for myself… This time, I didn’t….

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Ingredients:

  • 1 cup buttermilk
  • 2 cups flour
  • ¼cup oats
  • 2½ tsp baking powder
  • 2 tsp vanilla sugar
  • ¾ tsp bicarbonate of soda
  • ½ tsp salt
  • ½ tsp ground vanilla
  • 90g cold butter, diced
  • splash of vanilla extract *optional
  • ½ to 1 cup of nutella

Preparation:

  • Preheat oven to 190°C/170°fan/ Gas 5 and prepare a large baking sheet, greased and lined
  • I put buttermilk at the top of my list because: 1)In the UK, I never had any 2) It simply isn’t sold in France. So it has to be made first to be ready when required. Add 1 tsp of white vinegar or lemon juice to 250ml of milk. Do not stir.

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  • In a large bowl, mix together flour, oats, baking powder, sugar, soda, salt and ground vanilla.

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  • Cut the butter in and mix it in with your fingers until it resembles breadcrumbs.
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OK, I use gloves, I hate when it goes in my nails…

  • Add the buttermilk and mix with a spatula until just combined and no more. Add the vanilla extract if used.

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  • With a knife, swirl the Nutella into the dough: first time I didn’t measure but this time I did. The boys liked them more with a “heavy hand in the jar”…

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  • Scoop the dough onto the prepared sheet. Makes 15 to 18 rocks

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  • Bake for 15 to 18mn, until golden brown

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And the answer? don’t convert, an extra bowl to wash won’t make that much difference. They came out exactly as I wanted in the first place, even if the boys asked for “more Nutella”. The first time, when I used a converter and measured all the ingredients, I found that it made for a wetter dough which spread out whilst baking and ended up with slightly burnt edges…

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Nutella Brioche Star

Otherwise known as “Pizza with a twist” revisited, on the sweet side! What can I say about it? 3 letters: OMG!

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Brioche dough:

As per the twist, in my bread machine, dough setting, mine is liquid in first:

  • 2 tbsp milk + 2 eggs
  • 225g strong bread flour, sprinkled over the liquid to cover it
  • ½ tsp salt + 1 tbsp sugar + 50g melted butter + 1½ tsp easy-blend dried yeast in separate corners

Once cycle over, I knocked it back gently onto a floured surface and divided the dough in 4 rolls, working one at a time, covering the others aside.

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This time I rolled the doughs and used a plate 20cm/ 8″ wide to cut them into neat discs, actually smaller than the pizza as not meant to be a meal onto itself!

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Make sure the chocolate spread is of a almost melting consistency to spread over each layer as you don’t want it to “move”. Layer them onto your baking sheet so you can slide it on your baking tray with ease.

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Cover with the 4th layer and centre a glass in the middle in order to make your first cuts. At that stage I put my pizza stone in the oven, preheating at 220°/ 200°fan, to warm up

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Remove the glass and using a pair of scissors, do the remaining cuts, 16 in all, then start twisting!

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Take 2 slices in each hand and twist twice, going opposite way ( right hand goes right and left hand goes left) and tuck in

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You should end up with something that looks like this:

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I baked it in the oven for 20mn the removed it from the stone and baked it on the sheet for a further 5mn

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It was a resounding success and disappeared in 10mn!

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In the end I had to save myself 2 “petals” in order to quality control the result, of course!

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Nutella Crumb Cake

You could use any chocolate spread as it can be a little costly but let’s face it, soooooo worth it! It is the best!

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Ingredients:

  • 250g plain flour
  • 200g light brown sugar
  • 40g cocoa powder
  • 1tsp baking powder
  • ½tsp bicarbonate soda
  • 1tbsp good instant coffee (optional, I believe it brings out the chocolate flavour through)
  • 1tsp ground vanilla
  • 400g Nutella
  • 55g softened butter
  • 250ml milk
  • 3 eggs, slightly beaten
  • 1tsp vanilla extract
  • 100g chocolate chips

Preparation:

  • Preheat oven to 175°C/ 155°fan/ Gas 4
  • Using a stand-in mixer, sift in together the first 7 dry ingredients
  • Add the Nutella and butter, beating until crumbly. Remove a small cup of crumbs for the topping
  • Add the milk, eggs and vanilla, beating on low until combined
  • Continue to beat on medium speed for 3mn
  • Pour (it will have a very “liquid” consistency) into an ungreased 25cm/ 10″ tube pan {a must, I tried with a round baking tin and the sides burnt waiting for the centre to cook}
  • Sprinkle the chocolate chips followed by the saved crumbs

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  • Bake for 40 to 50mn, until a toothpick comes out clean. let it cool before cutting and enjoy on its own, sprinkled with icing sugar, or slightly warm with custard

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