Nougat – Gingerbread – Coins

Ingredients for 1 servings:

• 100 g butter, soft
• 200 g nougat, soft
• 300 g flour (type 550)
• 1 egg(s)
• 1 packet of vanilla sugar (bourbon vanilla)
• ½ tsp baking powder
• 1 pinch of salt
• 1 tsp gingerbread spice

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

enough for about 60 pieces

Melt the softened butter with the nougat and then let it cool. Add the egg, vanilla sugar, and salt and mix everything well. Mix the flour with the baking powder and gingerbread spice and gradually knead it into the nougat mixture. Shape the dough into a ball, wrap it in cling film, and chill in the refrigerator for about 2-3 hours. Preheat the oven to 190°C (top/bottom heat) (170°C fan-assisted). Knead the dough slightly with your hands until softer and roll it into a thin sausage shape. Cut the dough into small slices (4-5 mm thick). Place these slices on a baking sheet lined with baking paper and bake on the middle rack for about 15 minutes until light brown. Let it cool slightly, as this will firm up the texture. Tip: If desired, you can decorate the coins with chocolate coating.