Nigella Biscuits With Chocolate Hazelnut Spread

When I first made this biscuit I was expecting some strong flavour of nigella in the biscuit, but the chocolate flavour almost subtle the flavour of nigella. If you want to have a strong flavour increase the amount of Nigella or just go along with this recipe. It's perfect with tea and even with kids, just to put up a smile on daughter's face I have put some sugar beads for decoration on top, which is just optional.
Makes about 20 small biscuits
Ingredients:
Plain Flour- 110 g
Butter- 75 g( cold)
Nigella seeds- 2 tsp( powdered)
Sugar- 75 g
For the filling:
Chocolate hazelnut spread- 3 tbsp( it might vary)
Method:
Preheat the oven to 160 degree Celsius.
Sift the flour in a large bowl. Add the cold butter cut into cubes. Gently work with your hands to form a fine bread crumb like texture.

Don't knead it or mix it with a beater, it will spoil the texture of the cookie. Add the powdered nigella seeds to the flour mixture and mix well, it doesn't have to be a fine powder, coarse powder is fine.
Finally add the sugar, and start working with your hands until it forms together to form a dough. If the dough looks too crumbly add a splash of milk to bring it together.

Roll out the dough between two sheets of baking paper, cut the cookies with a cookie cutter. Place them in a baking sheet lined with baking parchment paper. Bake it in the preheated oven for 15 to 20 minutes.
Take it out from the oven and leave it in the wire rack to cool down.
Sandwich the biscuits chocolate hazelnut spread using a butter knife or a piping bag.

Along with this recipe I'm also sending my Nigella Chutney to CWS- Nigella Seeds event.

This recipe goes to CWS- Nigella seeds hosted by me started by Priya's Easy N Tasty Recipes and To The Virtual Party: Chocolaty Dreams by Shabitha of From My Home Kitchen.
It also goes to Champa's Bake Off event.