Traditional Dutch Taai-Taai Cookie
Learn how to make traditional dutch taai-taai cookies with this simple recipe that has helpful tips on how to bake just like a dutch patissier.
- Serves: 16 persons
- 1cup/190 grams bruine basterdsuiker (brown sugar)
- ⅜cup/130 grams honey
- ¼cup/100 grams water
- 2 ½cups/230 grams Zeeuwse bloem (Zeeland flour, sieved)
- 1 ¼cups/200 grams rye flour
- ¼tablespoon/4 grams salt
- 2tablespoons/15 grams ground aniseed
- 2 ⅔teaspoons/10 grams baking powder (sieved)
- 1egg (beaten)
- 1traditional Dutch figurine mold (or cookie cutters )
Step 1Add 7/8 cup/170 grams of the brown sugar to a saucepan along with the honey and 1/3 cup/80 grams of the water. Bring to a boil.
Step 2Remove the saucepan from the heat and stir in both types of flour and the salt. Allow the dough to rest for 1 day, covered, at room temperature.
Step 3Mix in the remaining 1 1/2 tablespoons/20 grams of bruine basterdsuiker , ground aniseed, the remaining 1 1/3 tablespoons/20 grams of water and the baking powder , and mix. Turn the dough out onto a floured surface and roll it out to 1/2-inch/1 centimeter thick.
Step 4Preheat the oven to 410 degrees F/210 degrees C.
Step 5Cut the dough into shapes using a (lightly floured) figurine mold or cookie cutter and place on a lightly greased baking sheet .
Step 6Brush the shapes with the beaten egg . Bake the taai-taai in the preheated oven for 12 minutes.
Step 7Serve and enjoy!