After the recipes of filled speculaas, breast plate and almond stick, the last Sinterklaas recipe is ready today. Sinterklaas has already arrived in the Netherlands, so there is already plenty to enjoy these delicacies. Today we are going to make Sinterklaas cookies. A kind of gingerbread, but with cinnamon instead of gingerbread spices.
If you cut slightly smaller pieces of the batter and place them well apart on the baking sheet, you can also make excellent pepernoten. We opted for slightly larger pieces so that we could make cookies from them. Always nice and cozy with coffee or a cup of hot chocolate. With this batter you can both sides!
250 grams of self-raising flour
3 tsp ground cinnamon *
200 grams of Zeeland kitchen syrup
100 grams of butter
* You can also replace the cinnamon for gingerbread spices.
|Prepare all supplies||Weigh the flour||Add the cinnamon to the flour||Pour in the syrup|
|Add the cold butter into cubes||Knead everything together with your hands||Place the batter in the refrigerator for 30 minutes||Divide the batter into three parts|
|Roll a thin string of the batter||Cut the roll into small pieces||Place them on baking paper on the baking tray||12 minutes in the oven at 170 degrees|