Nougat Cookies
Sticky, gooey and crunchy – these quick and easy nougat cookies tick all the right boxes!
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Ingredients
Makes 15-20
- 2 cups (300g) cake flour
- ⅓ cup (40g) cocoa powder
- 1 Tbsp (15ml) instant coffee powder
- 1 tsp (5ml) bicarbonate of soda
- 2 tsp (10ml) cornflour
- ½ tsp(3ml) salt
- ¾ cup (180g) butter, melted
- 1¼ cup (250g) brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp (10ml) vanilla essence or paste
- 1-2 bars (75g each) Damascus Original Nougat, cut into chunks
- 2 slabs (80g each) of Heavenly Milk Chocolate, chopped
Method
- Combine flour, cocoa powder, coffee, bicarb, cornflour and salt. Set aside.
- Whisk butter and sugar until well combined.
- Add egg, egg yolk and vanilla and mix well.
- Add flour mixture and mix well until combined and smooth.
- Fold in Damascus Original Nougat and Heavenly Milk Chocolate, ensuring the pieces are evenly spread.
- Chill dough in the fridge for up to 2 hours.
- Roll into 4-5cm dough balls in the palm of your hands (you can also use an ice cream scoop to shape dough balls).
- Place balls about 5cm apart on a baking tray lined with baking paper (we used 2-3 trays).
- Bake in a preheated oven at 160°C for 10-12 minutes.
- Cool on a wire rack and serve.
What you need
Damascus Nougat Original Bar 75g
Milk Chocolate 80g