Thursday, 1 May 2014

Tutorial: Vanilla & Nutella buttercream sandwich cookies

Vanilla sugar-cookies sandwiched with Nutella buttercream
I recently published my super-simple sugar cookie recipe for use with cookie stamps to coincide with the launch of my new online-store Emma Jane's Bakery. Having baked numerous batches of the recipes I've developed so far (for testing purposes naturally, sweet, delicious testing purposes), I decided to come up with a few variations on a theme. Sandwich cookies are often the best in the box - and it's hard to beat a chocolate and vanilla flavour combination - unless you go for chocolate, hazelnut and vanilla, which is exactly what I've done here. Using Nutella to flavour buttercream adds a welcome richness without over-sweetening the filling.

You can find the recipe for the vanilla sugar cookies here. The Nutella buttercream will fill approximately 30 sandwich cookies.

Buttercream ingredients:
90g unsalted butter, soft at room temperature
80g Nutella (or similar chocolate & hazelnut paste)
160g icing sugar
1 1/2 tsp vanilla extract
1/2 tsp water

To make the buttercream:
1) Mix the softened butter and Nutella together until the colour is even.

2) Gradually sift in the icing sugar, while stirring.

3) 1/2 tsp at a time, add the vanilla extract and water. Mix until you have a good piping consistency.

1) Start with a batch of approximately 60 sugar cookies (see link to recipe

2) Choose two identical cookies

3) Fit a wide round nozzle to a piping bag and fill with the Nutella

4) Holding the piping bag directly above one of the cookies, pipe a blob
into the centre (of the underside).

5) Sandwich the two cookies together, press down evenly to spread the
buttercream out

6) Repeat with the rest of the cookies & enjoy!

You can find the vintage button cookie stamps I used to make the biscuits at

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