Nougat tuffs

Ingredients for 1 servings:

• 175 g butter or margarine
• 150 g powdered sugar, sifted
• 1 packet of vanilla sugar
• 2 egg yolks (size M)
• 250 g flour (wheat flour)
• 1 pinch of baking powder
• 1 tbsp cocoa powder, well heaped
• 150 g nougat (nut)
• 25 g semi-sweet chocolate coating for sprinkling
• some coconut oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

very popular with kids, makes about 35 pieces

For the dough, beat the butter/margarine with a hand mixer on high speed until smooth. Gradually stir in the icing sugar and vanilla sugar. Stir until the mixture forms a thick batter. Stir in the egg yolks one at a time, stirring for about 1/2 minute per yolk. Preheat oven to approx. 180°C (top and bottom heat); 160°C (fan oven). Mix the flour with the baking powder and cocoa powder, sift, and stir in portions on medium speed. Fill the batter in portions into a piping bag fitted with a star nozzle. Pipe small mounds onto a baking tray lined with baking paper. Place the baking trays in the oven (I use a fan-assisted oven and put them in together; if you use top and bottom heat, they should be put in one at a time). Baking time is about 12 minutes per tray. Remove the cookies, using the baking paper, from the tray to a wire rack to cool. For the filling: Melt the hazelnut nougat according to the package instructions. Using a knife, spread a thick layer of the mixture onto the bottom of half of the cookies. Place the remaining cookies on top and gently press down. Allow the hazelnut nougat to set. For the topping, chop the chocolate coating into small pieces and mix with coconut oil in a bain-marie over low heat until smooth. Sprinkle the chocolate coating over the cookies (I used a teaspoon to help), then allow the chocolate coating to set. Top/bottom heat: preheated to 180°C; fan oven: preheated to 160°C; gas mark 2-3; baking time: approx. 12 minutes per tray.