The Home Economics Bit
What are stuffed cookies?
Stuffed cookies have a filling hidden inside, unlike regular cookies which only consist of cookie dough. Fillings vary, but examples include Nutella, peanut butter, caramel, or in this case hazelnut creme. The hidden fillings introduce different flavours and textures to the cookies, which adds to the overall indulgence.
Gluten Free Kinder Bueno Stuffed Cookies
All the flavour of a Kinder Bueno, but gluten free! Be sure to double the batch, as these won't last long!
Ingredients
- 75 g caster sugar
- 100 g soft light brown sugar
- 115 g butter
- 1 medium egg
- 1 tsp vanilla extract
- 12 tsp hazelnut spread I used M&S Collection Italian Hazelnut Creme
- 270 g gluten free self raising flour blend sifted
- 30 g cornflour sifted
- 1 tsp salt
- 1 tsp bicarbonate of soda ensure it's gluten free
- 100 g milk chocolate chips ensure they're gluten free
- 100 g Kinder chocolate chopped into pieces. *Check the label to ensure that it's gluten free. Ingredients in different regions can vary.
Instructions
- Line a flat baking tray with greaseproof paper. Make sure the tray will fit in your freezer.
- Scoop heaped teaspoons of the hazelnut spread onto the lined tray. Freeze for 1 hour.
- Once the hazelnut spread has frozen, preheat the oven to 180ºC (fan).
- Line 2 flat baking trays with greaseproof paper.
- Beat together the butters and sugar until soft, light and fluffy.
- Add in the vanilla extract and the egg. Beat again until smooth.
- Mix together the flour, salt, bicarbonate of soda and cornflour, and sieve them into the wet mix.
- Beat until evenly combined. Scrape down the sides of the mixing bowl with a spatula if necessary to ensure that all of the dry ingredients are incorporated into the dough.
- Add in the milk chocolate chips and the chopped Kinder chocolate. Mix until evenly distributed.
- Scoop the dough with a 5cm cookie scoop, and flatten each scoop of cookie dough slightly into a disc shape (whilst in your hand). Add a frozen piece of the hazelnut cream to the middle of each cookie. Then wrap the cookie dough around the filling until it's fully covered. They should look like cookie balls.
- Transfer the cookies onto the lined flat baking trays. Only add 6 cookies per tray. – If you have any cookie dough remaining, you can prepare a third flat baking tray, or wait until the first batches of cookies are baked and cooled. –
- Bake for 12-15 minutes, until just golden.
Notes
- Store for 4-5 days in an airtight container at room temperature.
- The baked cookies can be frozen for 3-4 months.
- These cookies can be prepared and then frozen for baking at a later stage.