Kerstkoekjes

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Kerstkoekjes

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Ingredients

170 gr Flour
1 tsp Baking Powder
1 tsp cinnamon
1 tsp Ginger powder
Pinch Salt
70 gr white caster sugar
60 gr Cold Butter cubed
70 ml pouring syrup
For the glaze:
150 gr royal icing powder see the packaging of the royal icing for the instructions for use
15 ml Water
  • Medium

Ingredients

  • For the glaze:

Directions

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How to Make Kerstkoekjes:

  1. Mix the flour, caster sugar, baking powder, ginger, cinnamon, and salt in a large bowl.
  2. Rub the cold butter with your fingers to form small crumbs. Pour in the syrup and stir with a spoon. Knead with your fingers until everything is mixed, quickly form a ball without kneading too much.
  3. If the dough is too dry to form a ball, add half a tablespoon of cold water. Wrap the ball of dough in cling film and put it in the fridge for at least half an hour.
  4. Preheat the oven to 175° F. Line a baking tray with baking paper.
  5. Remove the dough from the fridge and let it come to room temperature for 5 minutes.
  6. Sprinkle the work surface and the rolling pin with flour, flatten the ball of dough slightly, and roll out to about 8 mm thick.
  7. Cut out cookies and place them on the baking tray. Repeat until the dough is used up.
  8. Bake the cookies for 10 minutes.
  9. Let them cool completely.
  10. Beat the royal icing powder well with the water until you get a very firm white mass. It has to be really firm, otherwise it will fall off the cookies.
  11. Hang a piping bag with nozzle in a glass and fold the edge out.
  12. Now you have 2 hands free and you can fill the piping bag with the royal icing, then remove the piping bag from the glass and close it tightly.
  13. Decorate the cookies with the icing and let it harden for an hour, preferably longer.
  14. Store the Christmas cookies in a sealed container.

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