Preparation: 45 minutes
Cooking time: 10 min
Servings: 24 cookies
Ingredients
For the biscuit base:
- 400 g plain flour
- 150g icing sugar
- 200 g cold butter, cut into cubes
- 1 egg medium
- 1 pinch of salt
For the filling:
- Soft nougat cream (see notes)
For coverage
- 300 g white chocolate (or white candy melts)
- 50 g of cocoa butter (optional)
Equipment: Silicone mold 8 round cavities .
Preparation
- We started preparing cookies the day before. Mix all ingredients with your hands to form a smooth dough.
- We form a ball, which we divide into two or three parts (depending on the size of your countertop, and the strength that you have to stretch the dough)
- Stretch each portion between two sheets of baking paper with a rolling pin, until they were very thin, 3 mm thick or less.
- We sheets of cookie dough in the fridge for a couple of hours, or leave them in the freezer for half an hour (this is done to facilitate the cutting process). As we proceed to each of the dough portions that we have previously cut.
- We pulled the sheets (one at a time, so you do not lose cold), cut with a round cutter mold size that we will use for that then the size of the cookie matches the mold (mine 6 cm), Stand biscuits on a tray, and bring back to the freezer at least 15 minutes (cookies will help not lose shape during baking). Repeat with remaining dough. Mass cuts, we can return them to knead, and stretch to the procedure described previously, or we can prepare these minigalletas
- Preheat oven to 170 º C and bake the cookies about 10 minutes, until lightly browned on the edges. The out of the oven, we let stand 5 minutes, and we put on a rack to cool. Cookies are blanditas out of the oven, and finish hardened to cool.
- When cool, continue to prepare our nougat and chocolate cookies. We melt the chopped chocolate with cocoa butter in the microwave, programming of 30 in 30 seconds, stirring each time. We must do so with care not to burn the chocolate, you know that you white chocolate is more delicate and difficult to melt.
- Place the pan on a tray (to remove later without losing form). Cut circles from the sheet of transfer size of the mold cavities and place them at the base (with the rough hand, which is the one sticking up). Pour a couple of teaspoons of chocolate on the sheet to cover it. We place a teaspoon of cream over the chocolate nougat in the center, and ended up covering with a cookie. .
- Let cool in the refrigerator or in a cool place and solidified seco.Una on chocolate, cookies unmold, and removed carefully detaching the transfer sheet (works like a sticker for chocolate). We keep the cookies in a cool, dry place until use.
