"Nougat Shortbread recipe"
Sally Williams Nougat Shortbread Biscuits Ingredients 4 Cups Flour 2 Cups very soft unsalted butter 1 Cup Icing Sugar 1 Cup Cornflour Pinch of Salt ½ Teaspoon Vanilla Essence 500g Frozen Chopped Sally Williams Nougat (A little bit of flour for ease of handling) Method Butter a few large baking sheets in preparation making sure they are heavy enough not to buckle. Mix ingredients together to form a dough. Roll equal portions of the mixture into balls, about 1 Tablespoon in size. Place on baking sheet and lightly press down with your thumb to create an indentation. Place far enough apart so they do not spread into each other. Bake in 180° C oven for approximately 10 to 12 minutes, until lightly brown in colour. Cool and Serve or keep in closed container for a few days, for up to a week.