A couple of weeks back we wrote an article about delicious Dutch cookies. People got excited and asked us whether or not these cookies could be made at home. We love to inspire cookie enthusiasts and have them try out new cookies. That is why this week we would like to share with you the recipe for our amazing Dutch Cookies.
Stroopwaffles may be the most famous Dutch cookie of them all, which is why they are number 1 on our list of recipes for Dutch Cookies. The ingredients and instructions are listed below.
With these amounts you can make 4 stroopwaffles. Just multiply the numbers if you want to make more!
|Plain flour||250 grams|
|Soft Butter||125 grams|
|Caster sugar||75 grams|
|Large egg||1 x|
|Fresh yeast||25 grams|
|Ground cinnamon||1 teaspoon|
- Mix the flour, soft butter, caster sugar and the egg.
- Dissolve the yeast in lukewarm water and add to the mixture.
- Add some salt, divide into 40 gram balls and let rest in a warm spot for an hour.
- Mix the molasses, brown sugar and butter into a saucepan and heat until runny, then add the ground cinnamon.
- Put the balls in a hot pre-heated waffle iron for approximately 40 seconds.
- Place your Stroopwaffle on a board and cut the cookie carefully in half horizontally.
- Take one of the halves and apply the syrup. Do this when the cookie is still hot, otherwise it will become hard and break.
- Reunite the top and bottem and the Stroopwaffle is complete!
Stroopwaffles are absolutely amazing but become even more of a sensation when eaten warm. So before eating the cookie, put it for a couple of minutes on your hot cup of tea or coffee. This makes the cookie a bit softer and softens the syrup within the waffle!
|A stick of butter at room temperature|
|Cup of sugar||¼ Cup|
|Self-rising flour||1 cup|
|A pinch of salt|
- Cream the butter and sugar.
- Add the milk, cinnamon and sugar.
- Knead the flour into the mix, blending all the ingredients.
- Wrap in foil and refrigerate for an hour.
- Dust the counter with flour and roll the dough thin, about a fourth of an inch
- Cut circles out of the dough with the help of some jars.
- Place the cookies on parchment paper on a sheet pan and bake for approximately 15 minutes until golden brown in a preheated oven to 180 degrees Centigrade.
3. Roze koek | Pink cake
|Stick of butter, room temp.||2 x|
|Sugar||1 ½ cups|
|Lemon zest||1 teaspoon|
|All-purpose flour||1 ¾ cups|
|Powdered sugar||6 heaping tablespoons|
|Red foor coloring||(optional)|
|Red raspberry juice||2 tablespoons|
- Cream the butter with the sugar.
- Add one egg at a rime and beat until it’s been fully absorbed by the mixture before adding the next.
- Fold the lemon zest and the flour through the mix until you have a pourable thick batter or scoopable dough.
- Spray or grease a muffin pan and fill each cup half-full. Flatten the top with a wet spoon.
- Bake the muffins in a 200 °C until they are golden, this takes about twenty minutes.
- Take the muffins out of the pan and let them cool down. If the muffins domed during the baking, use a knife to flatten the tops of them.
- Mix the powdered sugar with the berry juicy and stir. You could add a drop of food coloring. Stir well and add some milk if the mixture get too thick.
- Ice the cakes with the sugary coating, let dry and enjoy!
4. Gevulde Koeken
Gevulde Koeken, also known as filled cookies, are well know throughout the Netherlands and it’s surrounding countries. They are sold at every supermarket or kiosk. The Gevulde Koek is a crumble, buttery, tender dough with an almond filling. The single almond on the top gives that away. The first thing you taste is a delicious cookie and then the amazing filling hits you. The recipe for this truly delicious cookie can be found below!
The list of ingredients is split into 3 parts, one for the dough, one for the filling and one for the brushing.
For the dough:
|All-purpose flour||2 1/4 cups|
|Baking powder||1 scant teaspoon|
|Salt||a pinch of salt|
|Cold water||1 tablespoon|
|Butter||1 3/4 sticks|
For the filling:
|Almond paste||1 cup|
|egg white||1 x|
|Almond essence||1 teaspoon|
|Egg yolk||1 x|
|Sliced or whole almonds||8 x|
How to bake:
First you are going to make the dough. Mix the dry ingredients and cutter the butter into the dough, do this until the dough has the consistency of wet sand. Next add a tablespoon of cold water and kneed the dough into a cohesive whole, this way you make sure the butter is well mixed within the dough. Put the dough into an oval, cover it with a plastic film and refrigerate. While it is cooling down you can start on the filling.
In order to make the filling, you first need to crumble up the almond paste and beat it with the rest of the ingredients until it is foamy and thick. If it is still too runny, add a tablespoon of flower.
Set your oven to 180 °C. Take the dough out of the fridge, cut it in half and roll one half out. The dough should then be 1/8 of an inch thick. Cut out 8 equal circles, approximately 3 inches across. Then roll out the other half of the dough and make another 8 circles, but this time slightly bigger. If you have dough left, you can always make more.
Take the circles of dough you first made and place a generous teaspoon of filling in each of the centers. Cover up the circles with filling on top with the slightly bigger circles and make sure to seal the edges.
Place the cookies on a baking sheet or silicone mat. Beat the egg yolk with the milk and brush the top of the cookies and last but not least, put the almonds or half almonds on top. Then bake for about 30 minutes until golden.
Let them cool off and enjoy!