Calories
98 kcal
Protein
1.1 g
Fat
3.2 g
Carbohydrates
16 g
The day before, boil the water, brown sugar, honey and sugar beet syrup in a saucepan. Then add the butter, dissolve it, and then add the cinnamon, ground ginger, a pinch of salt and a teaspoon of baking soda. Let the mixture cool.
Combine the flour with the ginger mixture, form a brick, cover it with food wrap and refrigerate for 10 hours.
The next day, preheat the oven to 374°F (top/bottom heat). Cut the dough into pieces and knead. Dust your work surface with some flour and roll out the dough to a thickness of 0.30 Inch. Keep moving the dough so it doesn't stick to the work surface.
Using a cookie cutter, cut out the cookies in the shape of people and stars, then put them on a baking dish lined with the baking paper.
Bake the cookies on the middle shelf for 12-15 minutes. Then let them cool well.
Beat the powdered sugar and egg whites until fluffy. Fill a piping bag with the frosting and decorate the Christmas cookies.
Christmas cookies can be stored for up to 2 weeks in an airtight container wrapped in a baking paper.
Bon Appetit!
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