Has it been a month? Two months? No….it’s been forever since my last post! It’s not that I haven’t been baking…there just hasn’t been time for me to whip out my creative hat and try a new recipe. This year has also just been a rollercoaster, as I’m sure it’s been for most of you, leaving us exasperated, thinking “where has half this year gone”. I can’t believe it’s June already, well despite the freezingly cold winter we seem to be having in the lovely Cape, I absolutely love June! The kid in me, as anyone would know, is still very much a part and alive within me, which makes it pretty easy for you to understand that I still get excited about my birthday…which is on 13 June…just putting it out there 🙂 cough, cough…hint, hint…
Last weekend I attended a Lindt Macaroon Workshop with my mother at the Lindt Chocolate Studio in old Cape Quarter and oh…my…golly…miss molly was it amazing! Chef Dimo Simatos demonstrated both the hot and cold method of making the absolutely mouth-watering macaroons along with quite a few filling variations from delectable ganaches to lemon curd.
It was definitely the workshop that ignited my longing to get back into the kitchen and whip up something chocolatey and delicious 🙂 With that stroke of inspiration, I made my first batch of Chocolate Nutella Cookies – which is basically two chocolate biscuits sandwiched with a generous layer of Nutella.
Enjoy!
xxx
Ingredients:
– 250g butter
– 250g castor sugar
– 5ml vanilla essence
– 3 eggs
– 500g cake flour
– 50g cocoa powder
– Probably a jar, if you really want to be generous 🙂
Method:
1. Pre-heat the oven to 170 degrees and either grease your baking trays or line them with baking paper.
2. Cream the butter, castor sugar and vanilla essence until light.
3. Add the eggs one at a time, beating after each.
4. Sift the cake flour and cocoa powder into the butter mixture. Mix this until combined, be careful to not over mix.
5. Wrap the dough in clingwrap and refrigerate for at least one hour.
6. Roll the dough out on a lightly floured surface and cut into desired shapes.
7. Place onto the baking trays and refrigerate again for 10 minutes before baking for 15 minutes in the pre-heated oven.
8. Remove from the oven and cool down slightly before transferring to cooling racks. Allow the cookies to cool down completely before sandwiches the biscuits with Nutella.
Sadie's Bubble of Yum 