These are one of my favorite Christmas “Plätzchen”(=small cookies). A kind of nougat shortbread, covered with chocolate.
First, prepare a dough by thoroughy mixing/kneading (no machine needed, best use your hands):
250 g nougat (soften in microwave)
80 g butter (soft)
60 g sugar
300 g plain flour, German Type 405
1/2 teespoon baking poweder (throughly mix with flour)
a little bit of salt
some vanillin powder (or vanilla essence)
Let rest for several hours in the fridge, or overnight.
Then, form nice cookies, either manually, or by rolling it to about 3/16″-1/4″ thickness. Don’t roll too thin!
Bake in oven at medium temperature. For best result, use 165°C circulating air. Baking time is 10-12 minutes.
200 g baking chocolate
150 g of really dark chocolate
using a water bath (also to keep the chocolate warm during the coating process).
For guests that are worried about too much chocolate, it always is a good idea to leave some of the cookies partially covered.
Use non-stick paper, and let the cholocate solidify for at least 18 hours before packaging.
Store in odor-free, dry place. For best taste, let them rest for at least a few days.