Nutella Linzer Cookies
Makes 15 Biscuits
Ingredients
170g unsalted butter, softened
130g caster sugar
1 egg
2 tsp vanilla extract
290g plain flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup Nutella
Method
Heat the oven to 175°C and line two baking trays with parchment paper. In the bowl of an electric mixer or food processor, beat the softened butter and sugar on medium speed until light and fluffy. Add the egg and vanilla extract, mixing well until combined. Add the flour, baking powder and salt to the wet ingredients. Mix or process until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 60 minutes (or freeze for 30 minutes) to firm up.
Roll out the chilled dough on a lightly floured surface to a thickness of 1.5cm. Use a circular cookie cutter to cut out an equal number of whole cookies and cookies with a smaller shape cut out of the centre (to create the "window" effect). Transfer the cookies to the prepared baking trays. Bake for 7-9 minutes, or until the edges are lightly golden, then transfer them to a wire rack to cool completely.
Once cooled, spoon 1/2 to 1 tsp of Nutella onto the bottom side of each whole cookie, then place the "window" on top and gently sandwich the cookies together. The bottoms of the cookies should be facing each other, with the Nutella in between. Store the cookies in an airtight container for up to 5 days.
