Ingredients for about 20 Haman’s ears
100 grams of butter (at room temperature)
85 grams of Demerara brown sugar
50 grams of white sugar
¼ teaspoon of salt
1 egg (at room temperature)
225 grams of white flour
¼ teaspoon baking powder
A pinch of baking soda powder
100 grams of finely chopped chocolate (1/2 cup)
About 3/4 cup Nutella (or any other chocolate spread)
Preparation
Put the Nutella in the refrigerator so that it cools down and becomes suitable for the filling.
Put the sugars, salt and butter in a mixer bowl. Cream with a flat beater hook at medium-high speed for about 3 minutes until a light and fluffy mixture is obtained. Add the egg and mix until combined.
Mix the flour with the baking powder and the baking soda powder in a bowl. Add the flour mixture to the mixer bowl and mix on low speed until combined. Add the chopped chocolate and mix with a wooden spoon or a whisk.
Divide the dough into 2 and roll each part between 2 baking papers to a thickness of 4-5 mm. Transfer the rolled dough to the refrigerator for half an hour to set.
Cut out circles with a diameter of 7 cm, drop Nutella in the center of each circle and tighten the sides into a triangle shape.
Roll out the rest of the dough again and repeat the operation. Transfer the Haman’s ears to the freezer for at least half an hour (you can prepare in advance)
Heat the oven to 170 degrees.
Arrange the Haman’s ears on a baking sheet or silicone surface and bake for 12-13 minutes until they are slightly golden.
Remove from the oven, transfer to a cooling rack and cool completely before serving.
