While everyone else was spending their Friday night out partying and being wild youths, I was in the kitchen, baking on my own. Fab. But anyway, enough about my social life. I’ll be the first to admit that I’m not the best of cooks, but even these Salted Nutella Cookies I thought I couldn’t mess up. I’ve cooked a few things now from Tanya Bakes, not all of which have gone…to plan…BUT these ones did and that’s ALL that matters.
It’s a pretty short and sweet recipe, with a 10 minute prep time and 12 minute baking time, but with my additional photo-taking time, it may have been sliiiightly over that time. Slightly.
- 200g Unsalted Butter, Softened
- 300g Caster Sugar
- 1 Large Egg
- 325g Self-Raising Flour
- 1 teaspoon Flaked Sea Salt
- 200g Nutella (maybe a bit more)
- Preheat the oven to 180°C and line two baking trays with greaseproof paper.
- Cream together the butter and sugar until light and fluffy and then eat some because it is bloody delicious.
- Add the egg until fully combined and then add the flour and salt gradually until a dough forms (while massaging life back into your mixing hand because it may give up half way. Or maybe I’m just weak).
- Slop in the Nutella and gently marble it through the dough.
- Divide the dough into 10 balls and then gently squash onto the baking trays. Make sure you position them as far away from each other as possible as they will spread out and you may end up with one giant mutant cookie and as amazing that sounds, it’s not what you want.
- The recipe then says to sprinkle more salt over the top of the cookies, but in mine, my mum, my dad, my boyfriend and my boyfriend’s parent’s opinions, that is TOO MUCH SALT.
- Whack in the oven for 12 minutes, for the best results I swapped the trays round from top to bottom halfway through and then once cooked, leave to cool and set for 20 minutes.
Honestly, these cookies are INSANE. I don’t even think Joe was faking it when he said they were really good. They’re so simple, and if even I can’t mess it up, I doubt anyone else can either. You can find this recipe and MANY, many others in the Tanya Bakes book.