Nutella Filled Biscuits Recipe

The most common question I get about recipes with baking soda is does baking soda add bitterness?. The answer to this question is both yes and no. Baking soda must react with an acidic substance in order for the raising property to occur. If there is an acidic substance in the ingredients in your recipe and carbonate reacts, no, it will not be bitter. But if an acidic substance is not used, yes, it gives bitterness because it cannot get into reaction. The most common acidic substances used to react baking soda are vinegar and lemon. But besides that, yoghurt, fruit juices or fruits are also acidic substances that react with carbonate (because they release water and mix with carbonate).

In addition to these known ones, there are also very rarely used materials such as honey. In this recipe, we are reacting the baking soda with honey and revealing its raising properties.

Going back to our recipe... I think this biscuit (It is called "Çokoprens") was one of the favorite biscuits of many of us in childhood. At that time there was not as much variety of snacks as there is now. Nowadays, brands are releasing a new product every day. But it is not as valuable as it used to be, since none of them have an alternative in every brand. Of course, none of them can take the place of those tastes that we are used to in our childhood. I prepared this biscuit at home to take a little trip to our childhood. Of course, it is not possible to do exactly the same. But it tastes very similar to me.

The biscuit was not supposed to be in a consistency like a flour cookie or a sweet pastry that dispersed in the mouth due to oil.  Biscuit has a drier crunch. Its color is not white but slightly brown. Biscuit dough used in making medovik cake was the best type of dough that could provide these properties in domestic conditions. I also used it. I was very satisfied with the result I got.

Let me add a note after a long time. I made the recipe again to update the photo of the recipe. In the recipe, I was not sure about the part of the dough to be rolled out in a knife-edge thickness. I probably wrote it because I couldn't find a better expression, I thought it would be too thin for the recipe and made it thicker. But the old me was right. Indeed, the thickness of the knife edge would be appropriate, the dough was rising quite a bit. They are a bit thick as you can see from the photo. Therefore, they were also few in number. But the flavors are amazing. Just like the flavor I remember from my childhood. In summary, even if you are me, do not be change my recipes :)

Enjoy the recipe...

Bon appetit...