3 sheets sweet shortcrust pastry
1/4 cup Nutella
1 tbls cinnamon
1 tbls sugar
24 Dark chocolate buttons
Take your pastry sheets out of the freezer, let them soften up slightly, this wont take long.
Pre-heat oven 180 C.
For the nutella cookies Take one pastry sheet and spread the nutella over the pastry, take the side closes to you and roll it into the middle. Then take the other side and roll that into the middle, place into the freezer while you prepare the other pastry.
For the Cinnamon cookies take a pastry sheet and sprinkle over the sugar and cinnamon then roll as you did the nutella cookies, place in the freezer. For the chocolate button cookies take the last pastry sheet and use a round cookie cutter and cut out pastry circles and place in a greased mini muffin tin. Place a chocolate button on each pastry circle. Take the nutella and cinnamon cookies out of the freezer and cut into a good size and place flat down on a cookie pan. Place all cookies into a pre-heated oven and bake for 12mins. Once done cool slightly, I like them straight out of the oven when there nice and hot or if you can wait there nice and crispy once there cooled. Frozen pastry sheets are so versatile you can use what ever fillings you want just use your imagination.
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You can also make mini lemon tarts by cutting pastry circles out of the pastry place them in mini muffin tin prick with a fork bake for 10mins take out of oven and fill with homemade lemon curd or store bought and place back in the oven for 3 more minutes.