Chocolate nougat cookies

Ingredients for 1 servings:

• 300 g flour
• 2 tbsp spread (chocolate cream)
• ½ tsp ginger powder
• ½ tsp cardamom powder
• 1 tbsp baking cocoa
• 30 g cane sugar
• 2 pinches of salt
• 1 small bottle(s) of rum flavoring
• 110 g margarine
• 50 ml condensed milk, more or less depending on the type of flour
• ½ tsp baking powder
• 1 tbsp cherry jam or other fruit jam
• 1 rib(s) of dark chocolate coating
• ½ pack of nougat, firm to slice, about 100 g
• 1 shot of condensed milk, approx. 5 ml

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

For about 40 filled cookies

Place the rum flavoring, cane sugar, chocolate spread, salt, condensed milk, and baking powder in a mixing bowl and stir until the sugar has dissolved. This takes about 5 minutes; if you can, use a food processor to help. Then add the margarine and beat until fluffy. Mix the flour with the cocoa powder, ginger, and cardamom, adding in 100g increments. Once everything is well blended, wrap the dough in cling film. Chill the dough for at least 30 minutes to make it easier to work with. Roll out the dough on a lightly floured surface to a thickness of at least 0.5-1cm. Using a cookie cutter of your choice (I used a square flower cutter), cut out 80 cookies and place them on the baking sheets. The larger the cookies, the fewer baking sheets you need. Bake the cookies for 15-20 minutes in an oven preheated to 180°C (top/bottom heat) (160°C fan-assisted oven) until golden brown. Remove and let cool. Filling: Meanwhile, melt the nougat and chocolate coating in a water bath, then add the jam and stir with the condensed milk until smooth. Now place about 1 teaspoon of chocolate-nougat mixture on every other flower, place another cookie on top, and press down gently. Use this to process all of the cookies. Allow the chocolate-nougat mixture to set (takes about 30 minutes), then store the cookies in an airtight container.