The first time I tasted chocolate spread was in the mid seventies. I tasted it on bread and disliked it immediately. I never liked the taste of chocolate flavoured things such as ice-cream or milkshake. When Nesquik came out all my friends loved the chocolate flavoured one, but I found it disgusting. The worst for me is chocolate flavoured breakfast cereal!
I never tried chocolate spread again and I also never bought it for my children. Children have a way of discovering things, however. My children discover Nutella. Although I bought it occasionally, for my children, I still never tasted it. My children eat Nutella with boudoir biscuits and Estée love eating it with nougat!
Two weeks ago Estée could come home for one night from Stellenbosch for the first time of the year. I asked her what food and other things should I get that she loves. Her answer was Nutella! We were going to go to the Eat Out awards that night, but Estée got delayed and we left Stellenbosch too late to attend. I phoned my Hubby and asked him to make Trinchado, Estée’s favourite dish. On our arrival at home Estée however went straight for the Nutella and I told my children that I have never tasted Nutella. They could not believe this and “forced” me to taste with a boudoir biscuit! O my word, I was in heaven and now I am addicted!
This is the second recipe in two days where I use Nutella as a filling. The first was the Sweet biscuits for Easter. You can also sandwich these chocolate biscuits together with melted chocolate. I used my Letterpress cookie set (available from Yuppiechef) to cut these biscuits but any cookie press can be used!
- 250g butter
- 250g castor sugar
- 5ml vanilla essence
- 3 eggs
- 500g cake flour
- 50g cocoa powder
- Nutella or 200g melted chocolate
- Pre-heat the oven to 170⁰C. Line baking sheets with baking paper.
- Beat the butter, castor sugar and vanilla together until light.
- Add the eggs, one at a time, and beat after adding one.
- Sift the cake flour and cocoa powder together and add to the butter mixture. Mix until just combined being careful not to over mix.
- Wrap the dough in clingwrap and cool in the fridge for at least one hour.
- Roll the dough out on a lightly flour dusted surface and cut into shapes.
- Place onto the baking trays and cool again in the fridge for 10 minutes before baking for 15 minutes in the pre-heated oven.
- Remove from the oven and cool down slightly before transferring to cooling racks. Let the biscuits cool down completely.
- Sandwich two biscuits together with Nutella or melted chocolate.
- Store in an airtight container.