WHOLEMEAL BISCUITS WITH NUTELLA
Hurray, Happy December is here, and with it lots of new recipes for and festive dishes. Today, we're also sharing with you our first December recipe for festive biscuits. They are quick and easy to prepare and with ingredients that guarantee a delicious result. We used wholemeal flour, ground hazelnuts, molasses (or honey) and the spread we all love: Nutella! Perfect for the Christmas and New Year holidays, but also to celebrate all year round.
WHOLEMEAL BISCUITS WITH NUTELLA
Wholegrain filled with Nutella are so good you'll be surprised how quickly they run out. Crispy, delicious and not too big, these are perfect for the upcoming Christmas holidays and a sweet, happy December.
- Crispy, firm, hold their shape beautifully
- nutty and with a wonderful molasses flavour
- not too sweet
- keep well (up to 14 days)
- a simple recipe that you will easily master
- perfect for the Christmas holidays
HOW TO MAKE WHOLEMEAL BISCUITS WITH NUTELLA
These wholemeal are easy and simple to prepare. Let's get started:
- Mix all the dry ingredients in a bowl or food processor.
- Add the butter, molasses and milk
- Knead into a dough
- Place in the fridge for a few minutes
- Roll out the dough to a thickness of 1 - 2 mm
- Cut out with a cutter of your choice
- Bake the in the oven
- Spread with Nutella and serve
WHETHER ANOTHER SPREAD CAN BE USED INSTEAD OF NUTELLA
Of course. You can also use other spreads or fillings. We recommend:
- Dulce de leche
- Eurocrem (or other hazelnut spread)
- Blackberry jam
HOW LONG CAN WHOLEMEAL BISCUITS WITH NUTELLA BE KEPT
Wholemeal Nutella can be stored in a sealed container at room temperature for up to 14 days.
Alternatively, you can prepare the biscuit mix in advance. Wrap the prepared biscuit dough in cling film and place in a freezer bag. Store in the freezer for up to 2 months. When you want to prepare the biscuits, take the dough out of the freezer 1 day before use. Place in the fridge to allow the dough to soften slowly, then continue rolling and processing.
LET'S START COOKING!
YOU'RE JUST A FEW MINUTES AWAY FROM THIS FANTASTIC DISH.
- FOR 36
- BISCUIT SANDWICH
- PREPARATION: 10 MINUTES
- BAKING : 12 MINUTES
- TEST TIME : 30 MINUTES
- TOTAL TIME : 60 MINUTES
- 100 g plain white flour, type 500
- 220 g wholemeal wheat flour
- 40 g ground hazelnuts
- 60 g
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon zest
- 170 g cold butter
- 2 tbsp molasses or
- 40 ml milk
- 450 g Nutella, room temperature
- MULTIPRAKTIK (OPTIONAL)
- FOOD FOIL
- BAKING PAPER
- BAKING PANS
- 5 CM DIAMETER BISCUIT TIN
PREPARE THE BISCUIT DOUGH
Place all the dry ingredients (plain white flour, wholemeal flour, ground hazelnuts, brown sugar, salt, baking powder and zest) in a food processor. Add the butter and pulse to make a sandy mixture. Transfer to a bowl, add the molasses or and milk and knead to combine. Knead for about 30 seconds.
If you don't have a food processor, you can also use an electric mixer.
PLACE THE DOUGH IN THE FRIDGE
Divide the kneaded dough into two and shape into rectangles. Wrap each piece of dough in cling film and place in the fridge for 30 - 45 minutes. Preheat the oven to 180 °C.
CUT OUT AND BAKE THE
Take half of the dough out of the fridge, place a sheet of baking paper on the work surface and the dough on the paper. Lightly flour the pastry and place the sheet of baking paper over the pastry again. Roll out the dough into a rectangle approximately 1-2 mm thick. Using a round linlinseye mould with a diameter of approximately 5 cm, cut out the biscuits. Place the cut-out on a baking tray lined with baking paper. Place the baking tray in the oven and bake for 12 - 14 minutes at 180 °C. Cool the baked on a wire rack. Repeat the same process with the other half of the dough.
FILL AND SERVE
Spread one teaspoon of Nuttel spread on each cooled biscuit, cover with a biscuit that has a hole in the centre. Lightly roll the with the hole and press against the base of the to spread the filling over the entire cookie. Place the on a serving plate or tray and serve or keep in a sealed container for up to 14 days.