Cut out sandwich cookies with Nutella^®

METHOD

1. 

   Split the vanilla pod lengthwise with a knife and scrape out the seeds.

   In a bowl, mix the butter, icing sugar, egg, vanilla seeds and salt.

   Mix briefly to blend until all the ingredients are amalgamated, but without over working.

2. 

   Add the sifted flour and mix again briefly.

   Roll this mixture up into a ball, wrap it with cling film and let the dough rest for 1 hour in the fridge.

3. 

   Take the dough out of the fridge and cut into 2 parts with a knife.

   Roll out each piece between 2 pieces of parchment paper to a thickness of 3mm.

   Rest the two layers in the fridge for at least 10 minutes (ideally 1 hour).

4. 

   Remove the 2 layers from the fridge

   Using a 6cm diameter round cookie cutter, cut out biscuit shapes from one layer to form the bases.

   With the same round cookie cutter, cut out biscuit shapes from the second layer to form the top part.

   Using smaller cutters of different shape, cut a shape out of the middle of each top biscuit.

   Bake on the middle shelf of the oven at 180°C (350°F) for approx. 8/10 minutes.

   Take out of the oven and leave to cool.

5. 

   Using a pastry bag, put ½ tbsp (8g) of Nutella^® hazelnut spread onto each biscuit without a hole.

   Then cover with the top biscuits, pressing slightly so that Nutella^® hazelnut spread rises a little up through the central hole.