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1
Bring the butter to room temperature.
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2
Sift the flour 3 times.
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3
Put the butter in a bowl and knead with a whisk until soft.
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4
Add the sugar in three batches, mixing well with each addition until absorbed.
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5
Add the egg yolk and beat until well-incorporated.
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6
Add the flour and fold with a rubber spatula until no longer powdery.
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7
Form into a single ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
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8
Divide the dough into 2 equal portions.
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9
Sandwich one portion between two sheets of plastic wrap and use a rolling pin to roll it out to 2 or 3 mm thick (about a 17 cm square).
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10
Line a baking sheet with parchment paper and place the dough on top.
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11
Prick holes with a fork (to evenly bake it).
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12
Bake in an oven preheated to 170C for 10 minutes.
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13
Make the nougat while it bakes
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14
Combine all of the ingredients, except for the coconut syrup, in a small sauce pan, and turn the heat to low.
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15
When it begins to boil and thicken, and the color becomes creamy, turn off the heat.
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16
Add the coconut syrup and mix until thoroughly combined.
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17
Use a wooden or heat-proof spatula.
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18
Spread it out on top of the hot cookie crust and smooth the surface.
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19
It will spread out as it bakes, so leave a boarder of empty space.
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20
Bake in an oven at 170C for another 10 minutes until it is nicely browned.
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21
Cool until you can handle it, then flip it over and cut with a knife.
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22
It's easier to cut it from the back.
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23
Once it has completely cooled, you will not be able to cut it well, so be careful.
