Nougat moose

Ingredients for 1 servings:

• 300 g nougat
• 200 g flour
• 1 egg yolk
• 1 pinch of salt
• 100 g butter, cold
• 50 g sugar

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

sweet cookies

Place 150g of nougat in the freezer and let it cool for about 15 minutes, then grate it finely with a grater (this works better when the nougat is nice and cold). Mix the grated nougat with the flour and pile it up on the work surface. Make a small well in the center, into which you then add the egg yolk and salt. Cut the butter into flakes and spread them over the flour and nougat mixture along with the sugar. Now knead all the ingredients together well to form a smooth shortcrust pastry. Wrap the dough in plastic wrap or place it in a freezer bag and place it in the refrigerator for about 30 minutes. Line a baking tray with baking paper. Roll out the chilled dough on a lightly floured surface to a thickness of about 4mm. I always place a cut-open freezer bag between the dough and the rolling pin so the dough doesn’t stick to it. Now cut out moose with a cookie cutter and carefully place them on the baking tray so the ears don’t break off. It’s best to dip the cookie cutter in a little flour every now and then. Bake the moose heads in a preheated oven (top/bottom heat 175°C, fan oven 155°C) on the middle rack for 8-10 minutes per baking sheet. Unfortunately, it’s not possible to give an exact time here; it depends on the oven and the thickness of the cookies. My moose are ready in 6 minutes using top/bottom heat. It’s best to keep an eye on them. Carefully transfer the moose to a wire rack and allow to cool completely. In the meantime, roughly chop the remaining nougat and melt it in a saucepan over low heat. Fill a piping bag (I always use a small freezer bag, from which I then snip off a tiny tip) with the melted nougat and draw a face on the moose. Allow the moose to dry completely. Place them in a tin, separating the individual layers with a layer of baking paper or wax paper, and store in a cool place.