Klaaskoeken or Belgian Christmas Cookies

(Photo@TheFoodTraveller.com - Nikon D200)
I know that Christmas has passed, but these ones are lovely and Elke makes them so often in December that I can enjoy them for breakfast or dinner or as a snack almost everyday. Unfortunately, I did not manage to post the recipe before ... as I do not make them, I did not know where it was. Just make them despite Christmas has passed ... have them with some chocolate or cheese or as they are.

Serves: up to 24
FlexiPoints: 5.5 (each)

Suggested wine: well .... coffee or tea!

Ingredients:
- 1 Kg flour
- 33g instant yeast
- 2 large eggs (separated)
- 450 ml UHT milk (at room temperature)
- 160g sugar
- 8g vanilla sugar
- 200g butter
- 2 tsp grated cinnamon
- Egg yolks and salt as needed.

How-to:
1. Melt the butter. Remove from the heat; add the milk and the two egg yolks. Mix well. Stir in the yeast, the sugar and the cinnamon.
2. Beat the two egg whites with a pinch of salt until stiffen. Add it to the mixture.
3. Work in the flour one spoon at a time until a solid dough is made. Knead the dough for 10’. Wrap the dough in plastic foil and let it rest covered for 30’. Keep the dough warm at around 25C.
4. Roll the dough in sheets 1.5cm thick and use a form to make little human (or different shapes). You will need to knead the dough a few times to use as much as possible out of it. Let them rise for 30’.
5. Whisk some egg yolks and use it to grease the top of the shaped dough.
6. Bake in batches in a pre-heated oven at 220C for 6’.
7. Serve warm.