Crunchy, golden honey-brown sugar flavored biscuits with a creamy filling of Nutella chocolate hazelnut spread. The dough is easy to make and the cookies are simple to assemble with that delicious center of Nutella!
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until well combined. Scrape down the sides of the bowl.
170 grams (¾ cup) unsalted butter, 75 grams (¼ cup + 2 Tablespoons) brown sugar, 63 grams (3 Tablespoons) honey
Add flour and salt. Mix on medium low speed until mixture resembles fine sand. Scrape down the bowl several times to ensure no large pieces of butter remain.
300 grams (2½ cups) all purpose flour, 2 grams (½ teaspoon) kosher salt
Add beaten egg. Mix on low speed just until mixture comes together. Do not over mix.
1 large egg
Gather dough into a rectangle. Separate the dough into two uneven portions - one should be ⅔ of the dough, and the other should be ⅓. Flatten each dough piece into a round disc.
Roll out each piece of dough to a thickness of ⅛" between two pieces of parchment paper (or a lightly floured surface, if you don't have parchment). Refrigerate rolled dough (still in parchment) on an upside down baking sheet for 30+ minutes.
Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).
Remove the larger sheet of dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Using a 2 ¾ inch round cookie cutter, cut out 28 circles. Place the circles into the wells of standard muffin tins (you'll have to bake them in stages). Use your fingers (or the base of a shot glass/flat bottom of a whisk handle) to press the dough into the muffin tin. If the dough gets sticky while you're pressing it in, put the muffin tin in the refrigerator for a few minutes to cool. Once pressed in, chill dough in freezer for 10 minutes.
Bake the cookie bases for 10-12 minutes, until firm and evenly golden brown around the edges.
Using the smaller sheet of dough, cut out 28 circles using a 1 ¾ inch round cookie cutter. Evenly space the circles on a parchment lined baking sheet in 4 rows of 6. Cut out a small 1 inch heart using a mini heart cookie cutter. Place it in the center of each circle. Using the end of a paperclip or something similar (the handle end of my teaspoon made this shape), press 12 lines into the dough around the heart as if marking the hours on a clock face. Chill for 10 minutes in the freezer.
Bake the cookie tops for 10-11 minutes, until evenly golden brown. Cool on sheet.
Using a piping bag or a spoon, fill each cookie base with 12-14 grams (1 teaspoon) of Nutella. Gently shake the filled base back and forth to evenly distribute the Nutella. Carefully place a circular heart top onto the center of the Nutella. Press down carefully and wiggle the cookie top in a circular motion a tiny bit to sink the cookie into the Nutella so that it's flush with the outer cookie edge. The Nutella filling should rise up so that it's visibly peeking out between the base and the top of the cookie.