220 g flour
1 tsp baking powder
100 g sugar
120 g soft butter
2 tbsp milk
2 egg yolks
1 sachet vanilla pudding powder
15 Original Sahne Muh-Muhs Toffees
125 g nut nougat
100 g chocolate coating (dark)
Preheat the oven to 175° C top-bottom heat!
Knead all the ingredients (except the cream toffees, the nut nougat and the chocolate coating) thoroughly until you have a smooth ball of dough.
Then form this into a 4 cm thick roll and cut off approx. 1.5 cm thick slices and shape them into small balls. Alternatively, you can roll out the dough and stamp it out.
Use a bottle cap or similar to press very deep depressions into the balls. Make sure that the dough does not tear at the edges or press it together if this happens. Now come the cream toffees into use. Halve or quarter them (depending on how deep/large the cavities are) and place a piece of the cream toffee inside.
With enough space between them, place the biscuits on the baking tray. Don't forget the baking paper! Bake at 175°C for about 12-15 minutes on the middle shelf. Let the biscuits cool for at least 10 minutes. During this time, you can already melt the nougat in a water bath and then spread it on the biscuits with a teaspoon.
It takes years for the nougat to become solid again. So only let it cool for about 5 minutes. During this time, you can put the chocolate coating in a water bath. Dip a teaspoon into the liquid couverture and decorate the biscuits with left and right movements. If you like and don't have an allergy, you can add a whole hazelnut on top.
Small tip: These Muh-Muhs toffee cookies should be eaten within a few days. To make them storable and stackable, coat them completely in chocolate! Then you can easily store them in a tin for 2 weeks!