These melt-in-the-mouth delights are exactly what you need with a cuppa today – promise!!
Nutella Roughs are a scrumptious combination of everything good in this world, and are ready in a jiffy. Originating in New Zealand as the Afghan Biscuit in the 1930s, Nutella Roughs are a classic cornflake cookie, topped with Nutella and a walnut. Soft, dense, rich and crunchy -what more could you want?!
Keen for even more Nutella goodies? Nutella is celebrating the launch of its new landscape jars by exploring iconic Aussie and New Zealand recipes the Nutella Way, with these delish recipes. Enjoy!
Ingredients (makes 30 )
- 250g butter, softened
- 3/4 cup brown sugar
- 1/4 cup cocoa
- 1 2/3 cups plain flour
- 2 1/2 cups cornflakes
- Walnuts, to decorate (30)
- 150g Nutella (5g per biscuit)
Method
- Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
- Use an electric mixer to beat the butter and sugar together until light and fluffy. Add the cocoa and flour. Beat on low speed until combined. Next stir in the cornflakes gently.
- Roll mixture into balls, approx a tablespoon in size. Flatten a little. Place onto the trays, leaving room for them to spread during baking, approx 4cms apart.
- Bake for 15 mins or until just firm. It is important to swap the trays on shelves halfway to ensure even cooking. Cool completely on a cooling rack.
- Once the biscuits are completely cool, spread approx 5g of Nutella over the biscuit and top with a walnut.
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