For the Nutella, I recommend using a vegan chocolate spread. For the milk, use a plant-based alternative (almond milk could be good to add a nutty flavour). For the dairy butter, you can use a plant-based alternative - avoid those with a high water content. Alternatively, the raising agents in your bake might be the problem. In this recipe, we're using self-raising flour rather than adding raising agents like baking powder or bicarbonate of soda. Self-raising flour has those raising agents added in production, though over time they can lose their power. Once you add the oats and flour, you will need to use a much slower speed and mix in short bursts so that you don't overwork the dough. It's fairly easy to tell when milk has gone off because it smells sour and unpleasant. It might also start to separate and form lumps if it has really gone bad.

If you milk is in date, the next questions is, has it been stored correctly? Milk should be kept in the fridge at all times. Don't forget you can also freeze milk. Do so as soon as you can after opening the bottle, and remember to leave a bit of airspace in your freezer container as the milk will expand when it freezes. Thaw out in the fridge, and give the milk a good shake before you use it.Start by beating the sugar, butter and Nutella together at high speed until fluffy. Next, add the eggs, milk and vanilla extract and beat again until the mixture is smooth and creamy. Ferrero Rochers come in dark and white chocolate too so you could play around and make different flavours to compliment this. What is the origin of this recipe? You will also need to use an egg replacer. When veganising recipes, I usually try one of the following options (each = 1 egg, so multiply as needed for any given recipe). There are a few different elements you can change and play with to adapt the flavours of this recipe.

You can, but it's best to keep them out just in the pantry or in a cupboard. If you put them in the fridge the praline in the middle of the Ferrero Rocher will become solid, so not as enjoyable to eat. tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.Once your chocolate is fully melted, add the gold lustre and mix well so that you have an even, glistening mix. You could use vegan truffles or a dark chocolate coated hazelnut instead of the Ferrero Rocher in the centre.

The cookie dough can also be made ahead, and either kept in the fridge well wrapped for a couple of days, or in the freezer for up to a month. Mix until well combined. It’s easiest to use a silicone spatula for this, so that you can scrape down the sides as you go. I haven't tried this recipe egg-free yet but recommend giving one of these options a go (each = 1 egg, so multiply as needed for any given recipe). Best Before dates are slightly different. They're more of a guide on the quality of the food, so an item may be safe to eat after this date if there are no signs of spoilage, but the texture or flavour could be diminished. And electric whisk or stand mixer would be handy if you have one, but isn't essential. The full list of equipment can be found on the recipe card below. Where can I buy gold lustre?

FERRERO ROCHER® EXPERIENCE

In a bowl, put your unwrapped Ferrero Rocher, and give them a gentle bash with the end of a rolling pin. Scrap this into the cookie dough and mix well. Ferrero Rocher chocolates were first released in the early 1980s by Italian chocolatier Ferrero. The chocolates are said to be named after a grotto in the Roman Catholic shrine in the French market town of Lourdes, called Rocher de Massabielle. Heat the chocolate in short bursts in the microwave, stirring after each 30-second blast to avoid burning the chocolate. I usually stop heating when they are still quite a few chunks of unmelted chocolate as they will melt in the residual heat of the bowl. Ferrero Rocher themselves are not suitable for vegans because they contain milk and butter. Nutella also contains milk. And of course, there is milk, butter and eggs in the cookie dough.