Coffee, chocolate & Nutella biscuit sandwiches
These Coffee, chocolate & Nutella biscuit sandwiches are an irresistible blend of rich coffee, luscious chocolate, and creamy Nutella in soft buttery biscuits.
Equipment
- Mixing Bowls
- Electric mixer or whisk
- Baking Sheet
- Parchment Paper
- Cookie cutter (optional)
- Spatula
- Small saucepan
Ingredients
- 115 g butter softened
- 100 g caster sugar
- 1 tsp vanilla extract
- 2 tsp ground coffee or instant coffee
- 1 large free-range egg
- 1 tsp baking powder
- 220 g all-purpose flour or cake flour
- pinch of salt
- 25 g dark chocolate 70% cocoa
- 1 Tbsp butter for melting chocolate
- 2-3 Tbsp milk
- 1 cup Nutella
- 1 cup icing sugar 250ml, sifted
- 1 tsp vanilla extract for icing
- 15-20 g hazelnuts roughly chopped
Instructions
- In a mixing bowl, combine the softened butter and caster sugar. Use an electric mixer or whisk to cream them together until light and fluffy, about 2-3 minutes. Add vanilla extract and ground coffee, mixing well.
- Beat in the large free-range egg until fully combined. In a separate bowl, whisk together flour, baking powder, and a pinch of salt. Gradually add dry ingredients to wet mixture, mixing until just combined without overmixing.
- Melt dark chocolate with 1 tablespoon of butter over low heat in a small saucepan, stirring until smooth. Remove from heat and cool slightly.
- Pour melted chocolate into biscuit dough and fold gently with a spatula to create a marbled effect. Do not overmix.
- Cover dough with plastic wrap and refrigerate for at least 30 minutes to help biscuits maintain shape while baking.
- Preheat oven to 180°C (350°F). Line baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and place on sheet spaced apart. Bake 10-12 minutes until edges are lightly golden. Biscuits will firm up as they cool.
- While biscuits cool, prepare Nutella filling by mixing Nutella, icing sugar, 2-3 tablespoons milk, and 1 teaspoon vanilla extract until smooth and creamy. Adjust consistency with more milk if needed.
- Once biscuits are completely cool, spread a generous amount of Nutella filling on the flat side of one biscuit. Top with another biscuit, flat side down, to form a sandwich. Repeat for all biscuits.
- Sprinkle roughly chopped hazelnuts over Nutella filling before placing second biscuit on top for an added crunchy texture and flavor.
- Serve and enjoy fresh, or store in an airtight container at room temperature for up to a week. They can also be frozen assembled for up to 3 months.
Notes
- Ensure all ingredients are at room temperature for best texture.
- For a stronger coffee flavor, add an extra teaspoon of coffee to the dough.
- Do not over-bake biscuits; they should remain soft and chewy in the center.
- Freeze assembled sandwiches in an airtight container with parchment paper between layers for up to 3 months.
- Try seasonal variations by adding cinnamon or peppermint extract to the dough.