My mum has often mentioned over the years, her memories of tasting Dutch biscuits as a little girl... the smell of the spices and delicious taste.
So when I saw this recipe in Alison Holst's "Best Baking" I decided to give it a go, and I made sure my mum had a taste too.
They really are yum... the perfect accompaniment to a hot cup of tea (or coffee).
Ingredients (for about 100 biscuits)
3 cups flour
2 tsp baking powder
2 tsp cinnamon
tsp of each: ground cloves, coriander, nutmeg and cardamom
225g butter, softened
1¼ cups brown sugar
¼ cup milk
Turn the oven to 180°C, or 170°C if using a fan oven.
Sift the flour, baking powder and spices through a sieve into a large bowl.
Rub the softened, but not completely melted, butter through the dry ingredients, then add the sugar and milk. Mix, first with a stirrer, then with your hands until mixture forms a ball, then transfer to a plastic bag and refrigerate until cool and firm.
Roll out about a quarter of the dough at a time (keeping the remaining dough cool) on a well floured surface, and cut into shapes with cutters.
To make this easier for little helpers, use plenty of dusting flour and dip the cutters into extra flour before using them. Lifting the cut shapes carefully using a fish slice helps prevent distortion.
Bake for about 8-15 minutes or until lightly browned, remembering that cooking time depends on biscuit thickness. Cool on a rack, then store in an airtight container.
The full flavour does not develop until a few hours after baking. These crisp little biscuits are good just as they are and do not need decorating.
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8 comments
Looks yum, must try them! Did mum enjoy them?
ReplyDeleteI love your gingerbread shaped dutch biscuits! Have clipped and saved your recipe!
ReplyDeleteIs there a recipe for spicy milk biscuits?
ReplyDeleteI wouldn't eat them, just curious :P
ReplyDeleteThey look tasty, and a nice little size to have with a cuppa.
ReplyDeleteNo Jon, I don't think there is a recipe for spicy milk biscuits... although you could always google it (cheeky boy!).
ReplyDeleteHey Kristy, my Dutch friend Aafje says this:
ReplyDeleteSounds yummy, very much like what we would call speculaas. We would eat this around the 5th of December for Sinterklaas (or Saint Nicolaas) and around christmas. You could also make one thick layer, put a layer of almond marzipan on top and then another layer of dough on top of that. Cook it and cut it in squares. This would be called 'filled speculaas'. This is Ken's (her hubby's) favourite. I will try your recipe though as mine has not got cardamom in (not sure about the milk either) and it sounds nice!
Are they in the shape of little dutchmen?? It would be good propaganda if you ever got in a war with the Netherlands.
ReplyDeleteThanks for your comments... I love hearing from you!!!