Kruidnoten Cookies (Dutch Ginger Nuts)
Spicy speculaas' little sibling is traditionally enjoyed during the 'Sinterklaas' festivities in the Dutch festive season. We've got the recipe.
- Serves: 50 persons
- 1 ¾cups/200 grams self-rising flour
- ½cup/100 grams sugar ( donkerbruine basterdsuiker , see tips, or pure cane sugar, demerara)
- 7tablespoons/100 grams butter
- 2to 3 tablespoons milk
- 4teaspoons pumpkin pie spice (or speculaaskruiden )
- ½teaspoon baking soda
- ½orange, zested, finely grated
- 1egg white , beaten
Step 1Gather the ingredients.
Step 2In a large mixing bowl, mix together all the ingredients except the egg white and knead well. You may use a mixer with a dough hook attachment here. You should be able to shape the dough into a ball without it sticking to your hands. Cover the dough with plastic wrap and set aside for an hour. so that the spices can work their magic.
Step 3Preheat the oven to 347 F / 175 C. Grease a cookie sheet or line with parchment paper.
Step 4Wet your hands and roll little marble-sized balls of dough (approx. 1/2 inch/12 mm). Place the dough balls on the cookie sheet.
Step 5Using your thumb, gently press down on each ball to flatten slightly.
Step 6Brush with egg white.
Step 7Bake for about 20 minutes, or until the cookies puff up and turn a slightly darker shade of brown. Allow to cool.