Oaty Coconut Nutella Secrets

I've always been a little smug that very little TV is watched by little people in our house.  Sometimes I'd give my right arm to sit them in front of Peppa Pig or Fireman Sam for an hour while I sit down and have a triple espresso and a can of Red Bull to kick start fading energy levels.  But in a vain attempt to be a martyr, instead I'll get them to help me bake a batch of biscuits.  What could be better for them than helping me mix all the ingredients, roll the dough into little balls, lick the bowl, then eat a biscuit as soon as they're cool from the oven - right?  I deserve a pat on the back or even a medal - hopefully the National Parents Council, or the like, will see this post!! 

It recently got me thinking that maybe I shouldn't be so smug.  Maybe sitting down to watch a little bit of TV might be better for their health (and weight) than tucking into a batch of sugary, buttery biscuits that we've just made. I think I should revisit my TV rule - I'm not giving my medal back though. In the meantime we'll just have to eat our way through these little beauties.

They are oaty, nutty biscuits that are crunchy on the outside and just a little bit chewy in the middle.  They have a dollop of Nutella on top and a spoonful of Nutella in the middle that's hidden away until you bite into them. I ran out of Nutella halfway through the process so had to use G&B's Chocolate Hazlenut Spread - delicious.  I made them first using a shortbread biscuit dough but I think they work better with the texture of the coconut and oats.

Makes about 15 cookies

Ingredients
140g (5oz) plain (AP) flour
1/2 tsp baking powder
100g (4oz) rolled oats
50g (2oz) dessicated coconut
125g (4.5oz) butter, softened
175g (6oz) soft brown sugar
1 egg
1/2 tsp vanilla extract
50g (2 oz) hazlenut, roughly chopped (plus additional for decoration)
15 tsp hazelnut chocolate spread (plus additional for decoration)

Method
Preheat the oven to 180C (350F).  Line 2 baking trays with parchment paper.
Measure out the flour, baking powder, oats and coconut and set aside.  Beat the sugar and butter together until creamy, then slowly beat in the egg and vanilla.  Beat in the flour, baking powder, coconut and oats, then fold in the hazelnuts.  Put the bowl in the fridge for about 15 mins to harden slightly.
After 15 mins, take the bowl out of the fridge and roll a tablespoon of dough into a ball and place on the parchment paper.  Use your thumb to mould out a hole in the cookie until you have what looks almost like an empty birds nest (don't make the hole all the way through the cookie).  Fill the hole with a teaspoon of hazlenut chocolate spread, then use a small piece of dough to put a lid on the cookie.  Ensure the filling is covered with the lid and use your fingers to attach the lid to the base of the cookie. 
Bake for 12-15 minutes or until just beginning to turn golden at the edges.
Cool on a wire rack.  When cool, smear 1/2 teaspoon of hazlenut chocolate spread on the top of each cookie and top this with a little chopped hazlenuts.