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Cookies & Biscuits

Cookies & Biscuits/ Dutch Recipes

Kruidnoten

Kruidnoten

Kruidnoten (spiced nuts) are a Dutch bite-size, cookie-like treat made with speculaas spices and are traditionally eaten around Sinterklaas early December but you can make them whenever of course.

They are super easy to make and the smell from the oven is divine. Kruidnoten are very yummy and it’s hard to stop eating them. This recipe makes about a 100 kruidnoten.

Kruidnoten
Before and after the oven

Kruidnoten

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Ingredients

  • 75 gram muscovado sugar (if you don't have muscovado sugar then use 125 dark brown sugar)
  • 50 gram (dark) brown sugar
  • 100 gram cold butter (cubed)
  • ​250 gram flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt
  • 4 tsp speculaas spices
  • 6 tablespoons milk

Instructions

1

Cream butter and sugar(s) together.

2

Combine flour, baking powder, baking soda, salt and speculaas spices in a bowl.

3

Add dry ingredients to butter mixture and add milk. Combine until a ball of dough forms.

4

Preheat oven 170 degrees Celsius

5

Roll little balls, size of a marble and place them on a baking sheet.

6

Bake for about 10-15 min (depending on the size)

Cookies & Biscuits

Chocolate Chip Cookies

You can’t go wrong with these brown butter double chocolate chip cookies!

 

Chocolate Chip Cookies

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Ingredients

  • 110 gram butter
  • 150 gram brown sugar
  • 75 gram caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 200 gram all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cacao powder (preferably Dutch processed cacao and unsweetened)
  • 2 teaspoons instant espresso coffee
  • 200 gram chocolate chips

Instructions

1

Put the butter in a small saucepan and brown the butter. It will bubble and splatter so be careful. Keep the pan moving or keep stirring. When it starts foaming it's almost done, stir the pan to see how brown it is. You will smell a delicious nutty butter flavour. This takes about 5 minutes.

2

Let the butter cool in the pan for about 10 minutes.

3

Weigh the butter by pouring it in a bowl on a weighing scale. Add water until you reach the 110 grams again (usually around 1 tablespoon)

4

Cover the bowl and let cool in the fridge for about 15-30 min.

5

After 15-30 min: Preheat the oven to 180 degrees Celsius

6

Beat the butter and sugars in a stand mixer until light and fluffy (about 3 minutes)

7

Add vanilla extract and egg

8

Sift flour, baking soda, coffee, cacao powder and salt in a separate bowl

9

Add this to the butter mixture, and on a low speed, mix these ingredients together until a cookie dough forms.

10

Fold in the chocolate chips

11

Let the cookie dough harden/rest in the fridge for about an hour (or longer).

12

I use a scale to weigh the cookie dough per cookie; 45-50 gram per cookie.

13

Roll them into little balls and place them on a baking sheet lined with baking paper. About 6 per baking sheet.

14

Bake the cookies for 11 to 12 minutes in the preheated oven.

15

Leave the cookies to cool a bit on the baking sheet before transferring them to a wired rack to cook completely... if you can wait that long.

Notes

The cacao powder and instant espresso coffee are optional. I added them to give the cookies a more intense chocolate flavour. This recipe makes about 16 cookies (50 gram cookie dough per cookie)

Cookies & Biscuits

Digestive Biscuits

Digestive Biscuits are a simple but delicious biscuit. They are also very easy to make.

Ingredients

  • 225 wholemeal flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 90 gram icing sugar
  • 120 gram cold butter
  • 60 ml milk

Instructions

1

Combine dry ingredients, mix well.

2

Add the butter in small cubes and rub in the flour until you have something that looks like breadcrumbs.

3

Add milk and form a ball of dough.

4

If dough is soft, flatten a bit, wrap in plastic wrap and set aside in fridge to firm up for about 15-20 min.

5

In the meantime, preheat oven to 170 degrees Celsius.

6

Roll out dough to about 0.5 cm. Use a cookie cutter to cut out the biscuits. I used a 6cm round cookie cutter but any shape will do.

7

Transfer the biscuits to a baking sheet (lined with baking paper) and if you want, prick a few holes with a fork or toothpick.

8

Bake in the preheated oven for about 15 to 20 minutes.

Cookies & Biscuits

Coconut Macaroons

These Coconut Meringue Macaroons are so delicious and so dangerously easy to make. This coconut macaroon recipe makes about 20 macaroons. You can easily half the recipe for less cookies.

Ingredients

  • 250 gram shredded coconut
  • 200 gram sugar
  • 4 egg whites
  • Pinch of cream of tartar (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon coconut extract (optional)
  • 150 gram dark chocolate for bottom
  • 50 gram dark chocolate for the drizzle on top

Instructions

1

Preheat the oven to 175 degrees Celsius.

2

Add the egg whites in a bowl of the stand mixer, with a pinch of cream of tartar, and whip till soft peaks.

3

With a tablespoon at the time, add the sugar and combine until mixed well. About 5 minutes.

4

Add vanilla extract and coconut extract and mix until combined.

5

Take the bowl of the stand mixer and fold in the shredded coconut with a rubber spatula. This will go best if you do this in batches.

6

Line baking sheets with baking paper. Use a bit of meringue to 'glue' it down to the baking sheet.

7

Drop about 8 macaroons, using an ice cream scoop, on the baking sheet and gently press them down to about 1 cm thickness. This will go best if you wet your hands a bit.

8

Bake in the preheated oven for about 20 minutes.

9

Let cool completely on a wire rack before transferring them.

10

Melt the chocolate au bain-marie (Bowl on top of a saucepan that has boiling water in it. Don't let bowl touch the water)

11

With a small offset knife, or normal knife, spread about a teaspoon of melted chocolate on the bottom of the cookie and let harden on a wire rack.

12

Melt some more chocolate and pour it in a zip lock bag. Set aside for about 5 minutes to harden a bit.

13

Cut off a small corner of the zip lock bag and drizzle some chocolate over the top of the cookies.

Notes

Use an ice cream scoop to make nice and even looking macaroons. Ice cream scoop size is about about 1/4 cup. You can also make this using a hand mixer of course.

Cookies & Biscuits/ Kiwi Recipes

ANZAC Biscuits

ANZAC biscuits are a popular biscuit in Australia and here in New Zealand. These cookies are a simple mixture of flour, oats, golden syrup, desiccated coconut, sugar, butter and baking soda. I added some cacao, a few chocolate chips and some instant espresso powder to the mixture to turn them into chocolate ANZAC biscuits. YUM!

Ingredients

  • 150 gram all purpose flour
  • 90 gram rolled oats
  • 85 gram desiccated coconut
  • 100 gram brown sugar
  • 55 gram white sugar
  • 125 gram butter
  • 2 tablespoons golden syrup
  • 2 tablespoons water
  • 1/2 teaspoon baking soda
  • -- For Chocolate Anzac biscuits add the following as well --
  • 2 tablespoons cacao
  • 2 teaspoon instant espresso powder (optional)
  • chocolate chips to taste

Instructions

1

Preheat the oven to 180 degrees Celsius.

2

Combine flour, oats, sugars, coconut and, if using, cacao and espresso powder.

3

Add butter, syrup and water in a small saucepan and combine till the butter is melted.

4

Stir in baking soda and when it starts to bubble, remove from heat.

5

Add the melted butter mixture to the flour and stir until combined.

6

Add chocolate chips and mix them through the cookie dough.

7

Make about tablespoon size dough balls and transfer to a baking sheet lined with baking paper.

8

Flatten the balls till about 1 cm thick cookie.

9

Bake for 15 minutes in the preheated oven.

10

Let cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Cookies & Biscuits

Lemon Crinkle Cookies

Delicious and easy recipe to make lemon crinkle cookies. They are soft and cake-like cookies with a hint of lemon.

Ingredients

  • 250 gram all purpose flour (2 cups)
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 115 gram butter, room temperature
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • few drops of yellow food colouring (optional)
  • 1/2 cup icing sugar

Instructions

1

Preheat oven to 180 degrees Celsius

2

Sift flour, salt and baking powder in a medium size bowl

3

Cream together the butter and sugar in a bowl of stand mixer

4

When the butter mixture is white and creamy, add the eggs, one at the time.

5

Add vanilla extract, lemon juice and a few drops of yellow food colouring and mix until combined

6

Slowly add the dry ingredients and fold in gently until you don't see any flour.

7

Put the dough in the fridge for at least an hour

8

Form little balls of dough, about 2-3 cm and roll these generously in icing sugar

9

Place the balls (about 6 per sheet) on a baking sheet lined with baking paper

10

Bake the cookies for about 10 min in the preheated oven.

11

Let cool for a bit on the baking sheet before transferring them to a wire rack

Notes

It could do with a bit more lemon flavour so next time I will probably add a teaspoon of fresh lemon zest or lemon extract to the mixture.

Cookies & Biscuits

Chocolate Salami

A quick chocolate no-bake recipe. It is very similar to the Dutch ‘arretjescake‘.

Ingredients

  • 200 gram digestives biscuits
  • 200 gram dark chocolate
  • 1 teaspoon instant espresso coffee powder (or to taste) (optional)
  • 70 gram butter
  • 1 egg
  • 50 gram brown sugar
  • a pinch of salt
  • icing sugar

Instructions

1

Melt the dark chocolate, butter and instant coffee powder in a bowl on top of some hot water (bain marie).

2

Crush the biscuits in to small pieces (not too small).

3

In another bowl, beat the egg and sugar with a pinch of salt until foamy.

4

Whisk in the melted chocolate mixture and whisk until combined to a thick mixture

5

Stir in the biscuits.

6

Place a piece of baking paper on top your work surface and pour out the chocolate mixture on top of it.

7

Roll the baking paper around it, wrap it in some plastic wrap and then roll it into a sausage shape.

8

Let the chocolate salami cool in the fridge for at least 3-4 hours

9

Rub the chocolate salami in with icing sugar until it looks like a real salami.

10

Enjoy!

Notes

I halved the above recipe to make the chocolate salami shown on the photo.