John Myers
Ingredients for 1 servings:
- 125 g butter
- 100 g sugar
- 1 egg(s)
- 2 egg yolks
- 250 g flour, 2 tsp baking powder
- 200 g nougat
- 1 ½ tsp cinnamon
- 100 g chocolate coating (whole milk)
- 2 tbsp hazelnut brittle
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
makes about 40 cookies
Cream the softened butter with the sugar until fluffy, then add the egg and egg yolk and mix in. Then mix in the flour mixed with the baking powder. Wrap the dough in cling film and refrigerate for half an hour. In the meantime, mix the nougat with the cinnamon. Cut out a teaspoon of dough (I usually use about 14 or 16 grams) and shape it into a disc. Place about 1/2 teaspoon of nougat mixture into the center of the disc and press the dough down over it so that the nougat mixture is completely enclosed by the dough. Then shape the whole thing into a ball and then into a slightly oval shape. Once formed, refrigerate the cookies for another half hour, otherwise they will lose their shape during baking. Then bake the cookies in the oven for 8-10 minutes at 180 degrees Celsius (160 degrees Celsius fan; gas mark 3). Once they have cooled, use a piping bag to decorate chocolate stripes with the melted chocolate coating and then sprinkle with hazelnut brittle.
Facebook Comments