makes
10
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
10
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Parcels Of Joy
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 100 g unsalted butter, at room temperature
- 80 g brown sugar
- 120 g caster sugar
- 2 eggs
- 250 g plain flour, sifted
- 20 g baking powder
- 75 g white chocolate, chopped
- 75 g milk chocolate, chopped
- 75 g dark chocolate (45% - 55% cocoa solids), chopped
- Nutella, Biscoff spread and biscuits, and mini Oreos, to fill and serve
Chilling time: 30 minutes
Instructions
- Preheat the oven to 185˚C (fan-forced 165˚C) and line 2 baking trays with baking paper.
- Using an electric stand mixer fitted with the paddle attachment, cream the butter and both sugars.
- Add the eggs one at a time and beat until well combined. Add the flour and baking powder and mix until well combined. Add all the chocolates and stir to combine well. Refrigerate the dough for about 30 minutes to firm up.
- Portion the dough into 80 g balls. Fill one piping bag with Nutella and another with Biscoff spread.
- To fill the cookies, pinch a small amount of the dough off the ball, then press your thumb into the large dough ball to make a bowl shape. Pipe in a little filling or two mini Oreo biscuits, then place the small remaining piece of dough back on and roll into a puck shape.
- Place onto the lined trays and bake for 10 - 12 minutes. Top with Nutella, Biscoff, Oreos and a pinch of sea salt if desired.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Parcels Of Joy
