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Ghost cookies

Label tagatesse
105 min
medium
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Preparation

1

Mix flour, baking powder and salt in a large bowl.

2

Mix the soft butter and 65 grams of Tagatesse in another large bowl. Add the egg, 15 ml milk and vanilla and beat until mixed, then add the flour mixture until it is a happy mixture. Form a disc and wrap it in plastic. Cool for 1 hour.

3

When you are ready to roll, preheat the oven to 350º and cover two large baking trays with baking paper. Sprinkle the rolling surface with some flour and roll out the dough to a thickness of 3 mm. Make ghosts with the help of a ghost cookie cutter or cut out ghosts. Roll up the leftovers again and cut out more cookies. Leg them on the obtained baking trays and freeze for 10 minutes.

4

Bake until the edges are light golden brown, 8 to 10 minutes. Remove them from the baking sheet and let them cool.

5

Meanwhile, make the glaze: combine 195g Tagatesse, liquid Tagatesse, milk and almond extract in a similar bowl.

6

Put black icing in a piping bag with a small round point and spray eyes and mouths on the cooled cookies and enjoy.

7

Cover the cookies with a layer of white glaze. Use a toothpick to make air bubbles burst and let the glaze harden for 10 minutes.

8

Meanwhile, make the glaze: combine 195g Tagatesse, liquid Tagatesse, milk and almond extract in a similar bowl.

Ingredients

8
People
  • 390 g all-purpose flour
  • 8 g baking powder
  • 1 pinch of salt
  • 130 g soft butter
  • 260 g tagatesse sweetener
  • 1 egg
  • 45 ml milk
  • 1 teaspoon vanilla extract
  • 30 ml tagatesse liquid
  • 1 teaspoon almond extract
  • 1 black food coloring

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