Cookies & Biscuits – Page 2

Kletskoppen

Macadamia Lace Cookies or ‘Kletskoppen‘ are popular cookies in the Netherlands. They go perfect with your cup of tea or coffee but also with some ice cream. It’s a delicious crispy and sweet cookie. Usually made with almonds or peanuts but today I made them with macadamia nuts.

Kletskoppen

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Ingredients

60 gram butter
150 gram brown sugar
3 tablespoons water
60 gram flour
60 gram macadamia nuts
Pinch of salt
1/2 teaspoon cinnamon

Instructions

Preheat oven to 180 degrees Celsius

Melt butter in a saucepan on medium heat.

In a small bowl add the flour, salt and cinnamon and mix well

Take the saucepan of the heat when the butter is melted and add sugar. Stir till combined.

Stir in the water.

Then add the flour mixture and stir through till you don't see anymore lumps.

Chop up the nuts and mix them through the cookie batter

If the batter is still too liquid, wait a couple of minutes for it to harden a bit.

Drop about 25 mm dollops on a baking sheet lined with baking paper. They will expand quite a bit so leave plenty of space between them. I baked 6 cookies per sheet.

Bake the cookies in the preheated oven for about 6-8 minutes.

Let them cool completely on the baking sheet.

Notes

Be careful, do not touch the cookies with your hands when they come out of the oven. They are very hot. This recipe will make about 24 cookies.

Cookies & Biscuits

Coconut Shortbread Biscuits

Here in New Zealand you can buy ‘Griffins Macaroon Chocolate Biscuits. A rich coconut macaroon coated in delicious creamy milk chocolate. They are really delicious so I thought to give it a try and make them myself. I found a recipe for coconut shortbread biscuits and got baking. These biscuits are not the same but it’s close. Perhaps even better!

Coconut Shortbread Biscuits

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Ingredients

200 gram all-purpose flour
100 gram icing powder
100 gram butter
2 tablespoon egg
55 gram desiccated coconut
1 teaspoon vanilla extract

Instructions

Preheat oven to 180 degrees Celsius.

Cream butter in a bowl light and fluffy together with the icing sugar

Add vanilla extract and egg

Fold in the flour and coconut and mix it until a cookie dough forms.

Make a flat disc of the dough, wrap it in plastic wrap and put it in the fridge to cool for 15 minutes

Roll out the dough into a rectangle, you might need to flour the surface.

Mix some icing sugar and coconut and sprinkle that on top of the biscuits, and with the rolling pin, gently press the coconut into the dough.

Cut the dough in their shapes, squares, rectangles etc. whatever you want.

Transfer the biscuits to a baking pan lined with baking paper

Bake the biscuits in a preheated oven for 15 minutes

Let them cool on a wire rack.

Notes

Melt some chocolate and cover the biscuits. Sprinkle some coconut on top to make them even more decadent.

Cookies & Biscuits

Chocolate Chip Cookies

You can’t go wrong with these 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

Preheat the oven to 190 degrees Celsius

Beat butter and sugars in a stand mixer until light and fluffy

Add vanilla extract and egg

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

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

Fold in chocolate chips

Have 2 baking sheets lined with baking paper ready

Get about a tablespoon worth dough and roll it into a little balls

Bake the cookies for about 7-10 minutes in the preheated oven.

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.

Cookies & Biscuits/ Dutch Recipes

Bokkenpootjes

These Dutch cookies are called ‘bokkenpootjes’. They are so good, one of my favourites cookies! Bokkenpootjes are two almond meringue cookies sandwiched together with a custard buttercream and the ends are dipped in a delicious dark chocolate.

Bokkenpootjes

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Ingredients

For the Biscuit
200 gram egg whites
225 gram fine sugar
Pinch of salt
175 gram almond meal
75 gram icing sugar
1 teaspoon vanilla extract
40 gram all purpose flour
About 3 tablespoon shaved almonds
--
For the custard
250 ml milk
50 gram sugar
25 gram custard powder
1 egg yolk
--
For the buttercream
250 gram soft butter
60 gram icing sugar
250 gram custard
--
For decoration
dark chocolate

Instructions

Pre-heat oven to 180 degrees Celsius

Whip egg whites together with salt and sugar to stiff peaks, add halfway a teaspoon vanilla extract.

Mix the icing sugar together with the almond meal

Fold the almond/icing sugar mixture with a spatula in the egg whites mixture.

Sift the flour on top and fold it gently into the mixture.

Put the mixture in a piping bag with a round tip.

Pipe the 'bokkenpootjes' shape onto a baking sheet lined with baking paper and decorate them with some shaved almonds

Bake the bokkenpootjes in the preheated oven for about 15 minutes.

Set aside to cool.

➤ To make the custard: Mix custard powder and sugar.

Add a little bit milk and the egg yolk. Mix together.

Bring the leftover milk to a boil in a pan

Add a little bit of hot milk in custard/egg yolk mixture, mix together and then add it all to the pan with hot milk.

Keep your eyes on the pan and keep stirring the mixture till it's boiling again.

Take the pan off the heat right away and pour it out on a cold kitchen bench to cool down a bit.

Then put it in a container and set it in the fridge to cool down completely

➤ To make the buttercream: Beat the butter with icing sugar light and fluffy

Then add the custard and mix till combined

Put the buttercream in a piping bag and pipe on the flat side on of the cookie and press another half against it.

Melt some chocolate and dip both ends into the melted chocolate.

Set aside for the chocolate to harden.

Cookies & Biscuits/ Kiwi Recipes

Afghan biscuits

Nobody seems to know where these Afghan biscuits got their name from but what I can tell you is that they are very yummy. These biscuits are a husband favourite.

Afghan Biscuits

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Ingredients

200 gram butter, soft
1/2 cup brown sugar
1 1/4 cups all purpose flour
1/4 cup cocoa
2 cups cornflakes (crushed)
For the chocolate icing
1 tablespoon butter, melted
1 1/2 cup icing sugar, sifted
2 tablespoon cocoa, sifted
2 tablespoon boiling water
about 15 walnut halves

Instructions

Preheat oven to 180 degrees Celsius

Cream butter and sugar until light and creamy.

Sift flour and cocoa together, add to the creamed mixture and stir until combined.

Stir through the cornflakes.

Roll about a tablespoon full of the mixture into balls and place them on a baking sheet lined with baking paper. Allow room for them to spread. Press each ball lightly with a fork.

Bake for 12-15 minutes.

Transfer to a wire rack and let them cool.

Make the chocolate icing by beating the butter, icing sugar and cocoa together.

Add enough boiling water so the icing is just spreadable.

Spread over cooled biscuits and decorate each with a walnut half.

Notes

I didn't have walnuts at home at the time I was baking the biscuits in the photo above. I chose to decorate with some cornflakes and chocolate chips.

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