Spread joy with our decadent spreads. Crafted with care with friends at Islands, these spreads are simply life-changing. Choose from smooth Hazelnut & Chocolate Spread or Crunchy Hazelnut Spread, we dare you not to take both home.
Islands are pioneers of the seed-to-bar movement, planting only the finest varieties in their St Vincent family-run cocoa farms to create sumptuous chocolate creations for you to enjoy. For the spreads, Italian hazelnuts are roasted to perfection, before being caramelized for the Crunchy Hazelnut Spread, while organic, Caribbean cocoa is added to create the Hazelnut & Chocolate option.
If you manage to refrain from licking the jar clean, below is a recipe we think you’ll love.
GAIL’s Chocolate Spread Cookies
What you’ll need:
- 140g unsalted butter, at room temperature
- 130g dark brown soft sugar
- 90g caster sugar
- 1 egg
- 4g baking powder
- 4g bicarbonate of soda
- 3g Maldon sea salt
- 250g plain flour
- 120g GAIL’s Dark Chocolate Spread
- First, you’ll need to freeze your GAIL’s Chocolate Spread. To do this, take an ice cube tray and add one teaspoon of spread (approximately 5g) to each compartment and freeze for at least two hours. This will make rolling your cookies much easier.
- To start your cookie dough, lightly beat the softened butter and sugars until they come together, then mix in the egg.
- Weigh the flour, bicarbonate of soda, baking powder and salt into a bowl. Mix and then add the buttery mixture. Give the whole lot a good mix until it comes together – you don’t want to risk overworking the dough, or your cookies will be tough.
- Weigh the mix into 30g-32g portions and quickly roll it into balls. Try not to roll the dough in your hands for too long, as the warmth will cause the butter to split out. Chill the balls in the fridge for a few minutes while you give the kitchen a little clean.
- Take your frozen GAIL’s Chocolate Spread deliciousness out of the freezer, turn the ice cube tray upside down and give it a few good bangs on the work surface to pop out the frozen spread.
- Remove the cookie dough balls from the fridge. Take one ball and flatten it out with your hand creating a little cup in the middle. Place the frozen spread in the middle and wrap the dough around it sealing all gaps. Loosely roll the dough back into a ball. Repeat with all the cookie dough.
- This mix is best rested overnight and cooked the next day… but if you can’t wait that long, pop them in the freezer for about 2-3 hours.
- Line a baking tray with parchment and arrange the cookies with a 5cm gap in between each of them.
- Cook from frozen at 160C for 14 minutes. Leave to cool for about 10 minutes on the baking tray before placing it on a cooling rack. Share with friends, or devour solo.