Method

• Prepare the dough: in a mixer with a kneading hook (or food processor) mix flour, sugar and butter cubes and continue to process until the mixture looks like the consistency of small crumbs.
• Add the egg yolks, while stirring and just before the dough comes together, add the sour cream and mix for another minute or until the dough is uniform.
• Wrap in cling film and leave the dough to rest for 20 minutes in the refrigerator.
• Preheat oven to 170°C. Line two baking sheets/pans with baking parchment or a silicone liner.
• Fill and bake: on a floured surface, roll the dough until ½cm thick. Cut out 5cm circles of dough, place a praline or chocolate ball on the centre of each dough circle and wrap the dough around it to form a beautiful ball. The seam should be at the base of the cookie.
•  Bake for 12-14 minutes until the dough is dry but still pale. You don’t want it to brown.
• Cool on a wire rack then sprinkle with icing sugar if desired and keep in an airtight box.
• They should keep well for four days, but as ours generally vanish on the same day we have no experience with that.