Friday, August 14, 2009

Nutella- la mia vita!

I LOVE LOVE LOVE nutella. I can eat the chocolate-hazelnut cream by the spoonful, on pretzels, between bread, on fruit, in gelato... the possibilities are endless. These nutella pinwheel cookies are too good not to share. Courtesy of The Purple Foodie. February 5th is World Nutella Day!

125g / 1 stick butter, softened
½ cup sugar
1 egg yolk
1 tsp vanilla essence
1 heaped cup sifter flour
¼ cup Nutella to spread, a little more won’t hurt!
2-3 tablespoon, toasted, chopped hazelnuts

1. Preheat oven to 175C/350F.
2. Mix the butter and sugar together till creamy.
3. Mix in the egg yolk and the vanilla essence. The mixture should be light and well combined.
4. Stir in the flour and refrigerate the dough for 15 minutes so that it can firm up and facilitate easy rolling.
5. Next, roll out the dough into a rectangle of ¼ inch thickness.
6. Spread the Nutella making sure to leave one finger space on all four sides. Again, we don’t want the Nutella to ooze out!
7. Sprinkle over the chopped hazelnuts and roll up the dough.
8. Refrigerate for another ten minutes before cutting the slices.
9. Lay the slices on a baking sheet and bake for 12-15 minutes till slightly golden at the edges. Baking time will vary depending on how thick you've cut them. Colour is a good indication.

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