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Cookies & Biscuits

Cookies & Biscuits/ Dutch Recipes

Speculaasbrokken

Speculaasbrokken‘ are another Dutch cookie that I love, the taste is SO addictive. It is baked as one big slab and you break it up in big crunchy chunks afterwards. They are basically a thick version of the speculaas cookies. The ‘speculaas’ spices are a mixture of ground cinnamon, nutmeg, coriander, cloves, white pepper, ginger, cardamom and aniseed.

Speculaasbrokken

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Ingredients

  • 200 gram all purpose flour
  • 100 gram brown sugar
  • 100 gram butter, diced
  • pinch of salt
  • 1 tablespoon egg, beaten (save the rest for the egg wash)
  • 4 teaspoons 'speculaas' spices (or to taste)
  • 1 teaspoon baking powder
  • milk (optional)

Instructions

1

Sift flour, baking powder and speculaas spices in to a bowl.

2

Add the rest of the ingredients, except the milk

3

Knead the ingredients together until it forms a dough and it comes away from the sides.

4

If the dough is too dry, add milk. One tablespoon at the time (my dough only needed 1 tablespoon milk).

5

Wrap the dough in plastic wrap and let cool in the fridge for about 30 minutes.

6

Preheat oven to 175 degrees Celsius and line a baking sheet with baking paper.

7

After 30 minutes, roll out the dough until it's about 0.5 cm thick. You can roll out any shape you want.

8

Glaze the dough with the egg wash (you can decorate it with almonds if you like).

9

Bake for 25-30 minutes in the preheated oven.

10

Leave on the baking sheet until cool.

11

Break the speculaas slab into big chunks.

Cookies & Biscuits/ Dutch Recipes

Spritsen

These delicious buttery cookies are called  ‘Sprits koekjes‘ or ‘Spritz cookies’. A Dutch cookie that people have been making and eating since the 16th century (according to Wikipedia). You use a piping bag to pipe the cookies on to the baking sheet. You can pipe them in any shape, like I did today. I made some Christmas trees because it’s December. The cookies are super tasty and easy to make. Perfect cookie to go with your tea or coffee.

Spritsen

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Ingredients

  • 250 gram butter, room temperature
  • 150 gram sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 300 gram all purpose flour
  • a pinch of salt
  • 200 gram chocolate for decoration (optional)

Instructions

1

Preheat oven to 150 degrees Celsius

2

Beat the butter and sugar light and fluffy (a few minutes)

3

Add the vanilla extract and the egg and mix till a smooth batter

4

Add flour and salt and mix until combined and you don't see any white streaks of flour.

5

Scoop the batter in a piping bag and pipe any shape cookie you want (google 'spritsen' to see the most common sprits shape) on baking sheet lined with baking paper.

6

Bake in the preheated oven for 20-25 minutes.

7

Leave the 'spritsen' on the baking sheet for about 5 minutes before transferring them to a wire rack to cook completely.

8

Melt the chocolate in a bowl above hot water and dip the cookies in to the chocolate.

9

Let cool/harden on some baking paper.

Cookies & Biscuits/ Dutch Recipes

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

1

Preheat oven to 180 degrees Celsius

2

Melt butter in a saucepan on medium heat.

3

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

4

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

5

Stir in the water.

6

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

7

Chop up the nuts and mix them through the cookie batter

8

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

9

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.

10

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

11

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

1

Preheat oven to 180 degrees Celsius.

2

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

3

Add vanilla extract and egg

4

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

5

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

6

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

7

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.

8

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

9

Transfer the biscuits to a baking pan lined with baking paper

10

Bake the biscuits in a preheated oven for 15 minutes

11

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/ 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

1

Pre-heat oven to 180 degrees Celsius

2

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

3

Mix the icing sugar together with the almond meal

4

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

5

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

6

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

7

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

8

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

9

Set aside to cool.

10

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

11

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

12

Bring the leftover milk to a boil in a pan

13

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.

14

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

15

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

16

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

17

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

18

Then add the custard and mix till combined

19

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

20

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

21

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

1

Preheat oven to 180 degrees Celsius

2

Cream butter and sugar until light and creamy.

3

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

4

Stir through the cornflakes.

5

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.

6

Bake for 12-15 minutes.

7

Transfer to a wire rack and let them cool.

8

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

9

Add enough boiling water so the icing is just spreadable.

10

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.