1 x 110g bar of Nougat (flavour of your choice)
120g castor sugar
1 egg yolk
180g cake flour
½ teaspoon baking powder
Freeze Nougat overnight. Chip into small pieces
with a sturdy knife.
Cream butter and sugar, beat in yolk add sifted dry
Mix in frozen nougat chunks into mixture.
Roll onto log and place in fridge to firm up for
cut into rounds about 1cm thick and place on
greased biscuit tray and bake in preheated oven at
140ºC for approximately 30min. Don’t burn!