RECIPE BY LOUISE LAURENIUS VOL 7 Gingerbread sticks

INSTRUCTIONS

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) in conventional mode.

Place all the ingredients for the cookies in a food processor and pulse until a dough ball forms. Roll out the dough into a rectangle between two sheets of baking paper. It should be about 1 cm thick. Trim the edges to make them even. Place the rolled-out dough on a tray and put it in the freezer for 20-30 minutes. Then remove it from the freezer and cut the dough into strips, approximately 1 cm wide.

Place the strips on a baking sheet lined with parchment paper and bake in the middle of the oven for 15-18 minutes, until they turn slightly golden.

Allow the cookies to cool completely on a wire rack. Then melt the white chocolate over a double boiler. Pour it into a piping bag and snip a small hole in the bag. Pipe one end of each cookie with chocolate and top with chopped pistachios. Let the chocolate set completely before serving.

SHORTCUT

If you're short on time, you can buy ready-made gingerbread dough and decorate it with white chocolate and pistachios. It won't have quite the same taste, but it also works well during this busy holiday season.