Servings: 60 cookies
Calories: 30kcal
Ingredients
Decoration
- 5 g cinnamon (for variation with cinnamon)
- Coconut rind (for the jagged square cookies)
- Decorative sugar (for the jagged round cookies)
Instructions
- Preheat the oven to 180°C. Line a baking sheet with baking paper.
- Mix the butter together with the sugar and caster sugar in a bowl. Mix this until creamy.
- Add the egg and egg yolk to the mixture and mix until everything is well blended.
- Add the flour, baking powder, vanilla extract and salt. Mix until a firm dough forms.
- Divide the dough into 4 parts.
- Take 1 part and add 5gr of cinnamon, mix well.
- Press the different doughs a little flatter. Let the doughs rest in the refrigerator for at least 30 minutes so it can cool properly. The flatter the dough the faster it cools and the easier you can work it.
- Roll out part by part on a surface dusted with flour to a maximum thickness of 4 mm.
- Cut different shapes out of each dough.
- Use a plain square cutter. Draw diagonal lines on the plain squares with a fork.
- Use a round cutter for the dough with cinnamon.
- Fill a jar with a beaten egg. Fill a jar with coconut and a jar with decorative sugar to press the cookies in.
- Use a serrated square cutter. Score 1 side of the jagged squares and press them inverted into a box of coconut.
- Use a round serrated cutter. Score 1 side of the serrated rounds and press them inverted into a box of decorative sugar.
- Place the cookies on the baking sheet. Bake in the preheated oven for 10-12 minutes, or until lightly golden brown.
- Let the cookies cool on a wire rack before serving.
- Tasty!
Voedingswaarden
Serving: 1cookie | Calories: 30kcal
Tips:
- You can also use self-traveling flour but then you don’t need baking powder.
- Feel free to experiment with other spices or toppings, such as lemon zest or chocolate.
Source and inspiration : CVO Ghent – fat and cooking gene course.