Hazelnut-Nutella Biscuits

I've been ill... and these are my redemption biscuits. The ones to make me feel better after a bout of flu, sore throat and fever. I miss my mother very much during these times and wish she were still around to nurse me to health like in the old days. 

These are not fancy biscuits. They're homey and hit the sweet spot. They may look dry but they're actually the perfect combination of sturdy, crumbly biscuit and ooey gooey Nutella. What can go wrong with Nutella anyway? It is after all the chocolate-hazelnut butter of the gods! 

HAZELNUT-NUTELLA BISCUITS

80g organic unbleached Plain Flour

40g organic wholemeal Plain Flour

30g Ground Hazelnuts

125g Butter, softened

50g Caster Sugar

Pinch of Salt

Preheat the oven to 160 Celsius. Line a tray with baking paper and set aside.

Cream Butter, Sugar and Salt till light and fluffy. Fold in both the Flours and Ground Hazelnuts with a spatula until just combined. The dough will look crumbly, so with clean hands bring the dough together into a ball.

Divide the dough into 16 balls and place on the prepared baking tray. Make indents into the balls by pressing them down with your thumb. The dough may crack at the sides but it's okay.

Bake for 10 minutes and then rotate the trays back to front and bake another 10 minutes for even baking. Remove from the oven and with the handle of a wooden spoon press down gently on the indents again. Put back into the oven for another 5 minutes to set, remove from oven and cool completely on the baking tray.

Once cool, fill with as much Nutella as it will hold. Store in an airtight container on a single level. Do not pile them on each other as the Nutella will not set hard.