Ingredients

• 1 x 110g bar of Wedgewood Nougat (flavour of your choice)
• 120g butter
• 120g castor sugar
• 1 egg yolk
• 180g cake flour
• ½ tsp baking powder

Method

1. Freeze Nougat overnight. Chip into small pieces with a sturdy knife.
2. Cream butter and sugar, beat in yolk add sifted dry ingredients.
3. Mix in frozen nougat chunks into mixture.
4. Roll onto log and place in fridge to firm up for 1-2 hrs.
5. 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!