Layered Nutella Squidges – For Boys Back From School
A couple of weeks ago I had three male French friends back for the weekend, two of whom were escaping from school. All had seconds, and the youngest had thirds, a vote of confidence if ever there was one, which made up for the major gaff I had made in serving a salad and quiche (universally hated by boys of all nationalities up to the age of about twenty) as the main course.
This also got the thumbs up from the older generation; and from the Chief Taster.
Recipe for layered Nutella squidges – for boys back from school
Serves 6
Ingredients
- 120g/4 oz butter – about half a packet
- 40g/¼ cup soft brown sugar
- 80g/½ cup golden caster sugar
- 1 tsp vanilla paste
- 1 egg
- 190g/1⅓ cups plain flour
- 10 digestive biscuits
- 300g/about 16 tbsp/1 cup Nutella
- 1 tsp baking powder
- a little smoked salt
- 210g/7 oz jar marshmallow fluff
- textured salt for garnish
Method
- Preheat the oven to 180°C.
- In a large mixing bowl beat together the butter and both the sugars until soft.
- Stir in the egg and the vanilla paste.
- Put the digestive biscuits into a freezer bag, hold it closed with one hand while you beat the biscuits into crumbs with the bottom of a mug, or even better, if you have one, with a garlic cosh.
- Add the crumbled biscuits, the flour, the baking powder and the salt, stir in and divide into two.
- Use a 20cm/8 cm square baking tin and either line with silicon paper (best option) or grease generously. Do NOT use greaseproof paper as it clings limpet-like to the squidges.
- Very lightly grease the BOTTOM of the tin.
- Squidge half of the biscuit mix down flat on your very lightly greased work surface, pressing down with the baking tin so that it is flat and covers about the same surface as the tin.
- Squidge the other half of the biscuit mixture down into the tin.
- Spread the Nutella over the biscuit mixture.
- Spread the marshmallow fluff over the Nutella.
- Carefully move the mix flattened on the work surface to cover the Nutella layer. It doesn’t matter if it breaks up a bit in the process.
- Bake for about 25 minutes, checking after 20 minutes. If it looks very runny still, return to the oven for another five minutes.
- Garnish with a sprinkling of textured salt. Take out, leave to cool, cut into squares.
This post is dedicated to C de O.
For a post about Nutella, follow this link.
