SMART COOKIES

When it comes to the crunch these hatch bakes are the way to dough

Hazelnut spread stuffed cookies MAKES 6

METHOD

■ Before you make the cookie dough, prepare the filling. Scoop 6 tablespoons of the chocolate spread onto a plate lined with parchment paper. Pop the plate in the freezer for at least 1 hour before using.

■ For the cookie dough, melt the butter in either a saucepan set over a medium heat or in a heatproof bowl in a microwave.

■ Add the sugar to a mixing bowl and pour over the melted butter, setting aside to cool slightly. Add the egg yolk, milk and vanilla and mix into a smooth, uniform batter.

■ Add the flour, baking powder, bicarbonate of soda and fine salt and mix until fully combined. Refrigerate the cookie dough for 30 minutes.

■ Preheat the oven to 180ºC/160ºC fan/gas mark 4 and line a baking tray with parchment paper.

■ Divide the cookie dough into 6 equal pieces and roll each one into a ball. Flatten each ball of dough into a disc and place a frozen piece of chocolate spread in the middle, folding over the cookie dough to seal in the chocolate spread, rolling the dough back into a neat ball.

■ Place the finished cookie dough balls on the prepared baking tray and sprinkle with a little flaked sea salt.