Nougat cookies

Name: Nougat cookies
Cook time: 45 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 200 g Butter; 75 g Sugar; 250 g Flour; 1 pck. Bourbon vanilla sugar; 1 Egg (Gr. M); 200 g Nougat; 50 g Dark chocolate coating; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

200 g Butter
75 g Sugar
250 g Flour
1 pck. Bourbon vanilla sugar
1 Egg (Gr. M)
200 g Nougat
50 g Dark chocolate coating
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Knead the butter in pieces, sugar, flour, vanillin sugar and egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and chill for about 30 minutes.
2
Roll out to a thickness of about 3 mm on a floured work surface. Cut out approx. 60 circles (approx. 6 cm Ø). Put the biscuits on about 2 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Let them cool down.
3
Meanwhile melt the nougat over a warm water bath. Spread half of the biscuits with some nougat and put a second biscuit on top as a lid.
4
Melt the couverture over a warm water bath. Put into a disposable piping bag and cut off a small tip. Spray the couverture in strips onto the cookies and allow to dry.