Who doesn’t love nutella? Slathered generously on toast or in a french crepe (mmm, french crepes), filled in fancy cupcakes or swirled through ice cream…endless possibilities are to be had with the amazing, world-famous chocolate hazelnut spread.
I recently used it to fill some yo-yos (the cookie, not the toy) because I couldn’t be bothered with making buttercream frosting. Also the idea of having butter cookies, filled with buttercream made me cringe from the thought of butter overdose. I love butter, mind you, just not in multiple doses.
Yo-yo cookies are sometimes referred to as melting moments – because they are crumbly and melt-in-the-mouth. Good with a cup of freshly brewed tea or a cold glass of milk.
The cookies took less than 30 minutes to prepare and bake. It’s the waiting time taken to cool before I could fill them and eat them that was more excruciating. But do be patient, cool cookies completely, or else you’ll risk the nutella melting and dripping over its sides. It helps also to leave filled cookies in the fridge for a while before serving, just to let the nutella spread firm up a little.
Then, enjoy every crumbly, buttery, chocolatey goodness – it’s worth the wait.
Makes about 20
- 1 3/4 stick (185 g) butter, softened
- 1/3 cup (60g) icing sugar
- 1 1/2 cups (185g) plain flour, sifted
- 1/3 cup (60g) custard powder, sifted