Nutella Fingers

What better way to celebrate World Chocolate Day this July 7th than with Nutella filled chocolate fingers?!

Although they don’t look the prettiest, these are seriously my favourite biscuits/cookies to eat. They’re quite labour intensive to make, but they are so worth it! I tend to only make them once or twice a year, because I invariably eat at least 80% of the batch!



Nutella Fingers

  • 110 g butter
  • 100 g self-raising
  • 100 g plain flour
  • 75 g hazelnuts
  • 30 g (2 tbspn) cocoa powder
  • 110 g sugar
  • 1 egg
  • 1 small jar of Nutella
  • 2 tablespoons of milk

Preheat the over to 170 °C (fan).

Roast the hazelnuts for 7-8 minutes until golden. Remove the loose skins by roughing with a tea-towel. Using a food processor/blender (I used the milling blade on my Nutribullet), process the nuts to as finely as you can without it turning into hazelnut-butter.

Beat together the butter and sugar until they are creamed. Sieve the flour and cocoa powder, and add to the butter-sugar mixture along with the powdered hazelnuts and egg. Mix everything together well to form a soft dough. Wrap the dough in clingfilm and leave to chill in the fridge for 1 h.

Using a rolling pin and some extra flour, roll the dough as thin as you can get it without it tearing. It’s quite a ‘cakey’ dough so it does break apart easily. Sometimes it can be easier to roll the dough between two sheets of baking parchment.

Cut two cardboard templates (8 x 3 cm and 8 x 4 cm). Use these to cut out fingers from the dough. The 8 x 3 cm template will form the bottom of the Nutella finger. Place on a baking tray. Heap a teaspoon of Nutella along the centre of the finger and brush the edges with some milk to help create a seal when you place an 8 x 4 cm strip of dough on top. Gently press the edges to seal in the Nutella. Brush some milk over the top of the finger.


Bake in the oven for 8-10 min, then cool on a cooling rack.

Store in an airtight container.

Alternatively, it is easier to make round Nutella cookies using two different sized scone cutters, however they don’t look as nice as the fingers once baked. That said, they are definitely easier to assemble. It’s not essential to have two different sized cookie cutters, but it’s easier to put a larger disc of dough on top if you have a big heap of Nutella. I’ve experimented with putting different amounts of Nutella in the centre of these cookies over the years… unsurprisingly, the more the better!


Tag @thecorkfork on Instagram if you try baking Nutella Fingers!



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