Muh Moos chocolate caramel nougat cookies

Ingredients for 4 servings:

• 220 g flour
• 100 g sugar
• 1 tsp baking powder
• 120 g butter, soft
• 2 tbsp milk
• 2 egg yolks
• 1 packet of vanilla pudding powder
• 15 candy(s) (Muh Moos Cream Toffee)
• 125 g nut nougat
• 100 g dark chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

not only a treat at Christmas time

Preheat oven to 175°C (top/bottom heat). Knead the first 7 ingredients thoroughly until a smooth ball of dough forms. Shape the dough into a 4 cm thick log, cut off approximately 1.5 cm thick slices, and shape these into small balls. Alternatively, you can also roll out the dough and cut out shapes. Use a bottle cap or similar tool to make very deep indentations in the balls (I used a plastic champagne bottle cap). Make sure the dough doesn’t tear at the edges; if it does, press them back together. Now halve or quarter the toffees (depending on the number of indentations you made) and place them one at a time into the indentations. Place the cookies on a baking sheet lined with baking paper, leaving enough space between them. Bake in the hot oven on the middle rack for about 12-15 minutes. Let the cookies cool for at least 10 minutes. Meanwhile, melt the hazelnut nougat in a double boiler and then spread it over the biscuits with a teaspoon. Let it cool for about 5 minutes. Meanwhile, place the chocolate coating in the double boiler. Dip a teaspoon into the melted chocolate coating and decorate the biscuits with deft movements. If you like and aren’t allergic, you can add a whole hazelnut on top. A quick tip: These Muh Muhs biscuits should be eaten within a few days. To make them storable and stackable, they should be completely covered in chocolate. They can then be stored in a tin for up to 2 weeks.