Nougatelche

Ingredients for 1 servings:

• 300 g nougat
• 200 g flour
• 1 egg yolk
• 1 pinch of salt
• 100 g butter, cold
• 50 g sugar
• Flour , for the work surface

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Place 100g of nougat in the freezer for 10-15 minutes to cool thoroughly. Then finely grate it using a grater. Mix with the flour and place a heap on the work surface, making a well in the center. Add the egg yolk and salt to the well, then sprinkle the butter and sugar around the edge. Chop everything thoroughly and quickly knead into a smooth shortcrust pastry. Wrap the dough in foil and refrigerate for about 30 minutes. Preheat the oven to 180°C (160°C fan-assisted oven), line a baking tray with baking paper. Roll out the dough on a floured surface to a thickness of about 3mm. Cut out shapes using a moose-shaped cookie cutter and place on the tray. Bake in the oven on the middle rack for 6-8 minutes until golden brown. Allow to cool. Chop the remaining nougat and melt over low heat. Spread half of the nougat with a teaspoon on half of the cookies, then place the remaining cookies on top. Transfer the remaining melted nougat to a piping bag or a homemade piping bag and seal. Cut off a tiny corner from the tip. Use the nougat to paint a face and antlers on the moose.