I wanted to call these cow pat cookies but Mr B felt that name might put people off making them. He’s probably right. So they’re wrinkly biscuits. A bit like an elephant’s bottom. Sorry for the bottom/poo obsession. My son is going through his bottom stage at the moment. Everyone is called bottom, every sentence is finished with bottom or bottom-belly or bottom-face. Apparently after the bottom obsession comes the willy obsession. Not sure whether to look forward to that or not. A change is as good as a rest and all that.
Anyway, these biscuits are more like cookies really. They’re chewy on the inside and crisp on the outside. They spread like crazy too so please don’t cram them onto one baking sheet or you’ll have escaping dough all over your oven.
Makes: About 22 but all depends on how much dough you use for each biscuit.
Ingredients:
– 100g Nutella
– 100g very soft butter
– 120g caster sugar
– 1 large egg
– 130g self raising flour
– 1/2 tsp bicarbonate of soda
– 1 tsp orange extract
Preheat the oven to 180C. Cream the Nutella, butter and sugar together with a wooden spoon for about 5 minutes until really well combined and soft. Then add the egg and mix in with the wooden spoon again until combined. Add the flour, bicarb and orange extract and stir well with the wooden spoon until combined.
Then put blobs about 3cm across onto baking sheets leaving about 6cm between them. These spread a lot. Bake for 10 minutes in the middle of the oven until the biscuits have puffed up but are not browning. Remove from the oven, press the tops of the biscuits lightly with the palm of your hand to flatten them, wait 5 minutes until they have deflated and cooled a little then put back in the oven and bake for 5 more minutes. If your oven is prone to ferocity then be careful as these biscuits taste so much better if they have barely browned at all. More chewy on the inside.
After the last 5 minutes remove from the oven and cool on the tray until you can pick them up with a spatula/slice. Then cool on a wire rack until completely cold and ready for eating/storing/giving away.
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Holly Bell 
Hi these look great. Could you tell me if the butter should be salted or unsalted please?
Hi Mark, it really doesn’t matter to be honest. Unsalted if you are especially buying butter for the job but otherwise just use what you have in the fridge. x
Thanks Holly, I’ve got both so will use unsalted :-)
Super tasty – love these x
Chewy on the inside and crisp on the outside – the perfect combination. These are on my to-bake list!
I’m in the middle of making a batch of these and they smell divine in the oven! I’ll let you know how they turn out!
It turned out i didn’t have quite enough nutella ( too many late night snacks!) so i substituted some cocoa powder in the place of the last 25g of nutella. They turned out lovely but slightly darker than yours in the photo. I think they perhaps don’t have much of a hazelnut taste so maybe next time i make them, i may add a little less orange extract. However one thing is for sure there will be a next time!
Another lovely blog entry Holly, thank you for sharing. Hope you are having a good week so far xx
Lovely thanks and hope you are too. xx
My 7 year old son has progressed to using the term ‘bow-tucks’ which sends him and his older sister into fits of laughter…and my husband for that matter. Do you think vanilla extract would work with this recipe Holly? Live with a family of not-orange lovers.
Would totally work. Or leave it out altogether. Bow-tucks an excellent word! Xx Sent using BlackBerry® from Orange
These sound lovely! The gooey cookies are always the best in my opinion!
definitely! x
I’m not sure I’ve ever grown out of the bottom phrase so I love the name ‘elephant bottom cookies’!
Bottom is just a great word isn’t it! X
Sent using BlackBerry® from Orange