Gingerbread and Saber dough made various types of Christmas cookies. It’s two types of dough, but it uses a variety of cutters and icing, making it a rich and hearty cookie box.
Cookies are about 1.5 times the amount in the box on the video ~ It’s fun to decorate, and it’s fun to decorate the box, so I think it’s good to make it together for Christmas and it’s good for gifts ~
Gingerbread cookies have good shape with a cutter, but the saber dough is broken and soft, so it must be frozen in the freezer to work well.
When it becomes soft, set it in the freezer again and give it a shape ~ It looks like a cute and pretty cookie box ~ ^^
Loosen unsalted butter, mix with brown sugar, add egg and vanilla extract, mix, add maple syrup, and mix.
Sift the flour, baking soda, cinnamon powder, and ginger powder, mix to make a mass, and then push it wide to rest for 1 hour in the refrigerator.
Cut with a shape cutter and place on an oven pan. Bake and cool for 12 minutes in the oven at 180 degrees (preheating for 190 degrees and 20 minutes).
Gently loosen the unsalted butter, add sugar powder, mix, add the egg yolk and vanilla extract and mix.
Sift the flour and almond flour, mix, and make about 1/3 of the circular shape, and spread the remaining dough in a freezer for 1 hour.
Cut the dough that has been hardened in a circular shape, apply sprinkles to the rim, and cut the broadly spread dough with a shape cutter, put it on an oven pan, and bake it in an oven at 170 degrees (180 minutes, 20 minutes preheat) for 11 minutes.
Mix sugar powder, egg white, and lemon juice to make the icing decorate on gingerbread cookies, and set at room temperature.
Put the strawberry jam on the cookie baked in a circle, and cut the star-shaped cookie in the middle.
