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Recipe:the Licor 43 gingerbread

Pepernoten are delicious in their own right, but how about the Licor 43 pepernoot this year? Licor 43 Licor 43, in collaboration with Richard van Walraven, has developed a gingerbread nut in a Spanish coat of creamy white chocolate with Licor 43 Original and a beautiful golden layer. You can put this ultimate adult sprinkle on the table in no time, because we have the recipe!

Recipe Licor 43 gingerbread

Supplies
* Good quality bag of gingerbread cookies
* 500 grams of Chocolate (milk, dark or white)
* A good splash of Licor 43 Original
* 400 grams of icing sugar
* 60 ml water
* 10 grams of protein powder
* Gold decoration powder

How to do it
Melt the white chocolate in a bain-marie until the chocolate is completely melted. Then dip the gingerbread cookies one by one in the chocolate. To turn the gingerbread into a generous gingerbread cookie, it needs a second layer. Mix powdered sugar, water and protein powder to a nice and smooth glaze. Pour in a dash of Licor 43 Original until it becomes a thin but syrupy mass. Dip the spice nuts in this and let them dry. To give them a glamorous look, sprinkle or roll them in gold decorating powder. Et voila!