170 gr Flour
1 tsp Baking Powder
1 tsp cinnamon
1 tsp Ginger powder
70 gr white caster sugar
60 gr Cold Buttercubed
70 ml pouring syrup
For the glaze:
150 gr royal icing powdersee the packaging of the royal icing for the instructions for use
15 ml Water
How to Make Kerstkoekjes:
- Mix the flour, caster sugar, baking powder, ginger, cinnamon, and salt in a large bowl.
- 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.
- 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.
- Preheat the oven to 175° F. Line a baking tray with baking paper.
- Remove the dough from the fridge and let it come to room temperature for 5 minutes.
- Sprinkle the work surface and the rolling pin with flour, flatten the ball of dough slightly, and roll out to about 8 mm thick.
- Cut out cookies and place them on the baking tray. Repeat until the dough is used up.
- Bake the cookies for 10 minutes.
- Let them cool completely.
- 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.
- Hang a piping bag with nozzle in a glass and fold the edge out.
- 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.
- Decorate the cookies with the icing and let it harden for an hour, preferably longer.
- Store the Christmas cookies in a sealed container.