John Myers
Ingredients for 1 servings:
- 150 g butter
- 100 g sugar
- 100 g flour
- 100 g cornstarch
- 2 packs of pudding powder, vanilla
- 125 g Nutella, approx.
- Chocolate, whole milk
- Brittle
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
delicate cookies filled with Nutella, approx. 40 pieces
Cream the butter and sugar until creamy. Mix the flour, cornstarch, and pudding powder and gradually stir in. Add a little vanilla extract, if desired. Roll out the dough to about 4 mm thick and cut out hearts. If it’s still a bit sticky, place the dough in the refrigerator for a few minutes. Place the hearts on a baking sheet lined with baking paper and bake at 200°C for about 5-10 minutes (depending on size and thickness) to prevent the edges from browning. Then carefully remove them from the baking sheet using a wide knife and let them cool on a wire rack. Spread the bottoms of half of the cooled cookies with Nutella and place a second cookie on top. Decorate with melted milk chocolate and sprinkle with brittle. Store in tightly sealed tins. They will only become really crumbly after a few days.
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