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!
