It’s time for some food inspiration! Today I made Christmas Cookies to share with a Gingersnap Milkshake. Ok, maybe not extremely healthy but perfect for the holidays when it’s time to spoil yourself! I did however try to make it as healthy as possible. This is what you’ll need for the Christmas Cookies:
– Organic Cookie mix (Dille & Kamille)
– Gingerbread spices
– 1 egg
– 180 gr butter
Mix it all together in a bowl and knead it into a big ball of dough. Let is stiffen in the refrigerator for 20 minutes and roll out the dough until it’s about 5 mm thick. Now you can use different cookie cutters within the Christmas theme. Bake the cookies for 20 minutes on 170 degrees and let them rest for a while. I decorated the cookies with white icing and as you can see I made a little cookie house for the Milkshake as well!
For the Gingersnap Milkshake you’ll need:
– 1/2 cup of almond milk
– 1 cup of (sugar free) vanilla ice cream
– 1 teaspoon of cinnamon
– 1 teaspoon of ground ginger
– 1 teaspoon of organic vanilla sugar
– 1 teaspoon of maple syrup
– gingerbread cookie crumbs
Mix the first 6 ingredients into a blender until it becomes a smoothie. Pour some maple syrup onto a small plate and put the cookie crumbs onto another plate. Dip the rim of the cup into the syrup and then into the cookie crumbs. Pour the Gingersnap Milkshake into the cup and serve with a Gingerbread cookie. Enjoy your holiday treat!
Pictures by Marij Hessel