Viennese Whirl Biscuits (Spritsen)


Viennese Whirl Biscuits (Spritsen) | Koekbook

These are some of my favorite (Dutch) biscuits: buttery, short, easy! Well, easy when you know the trick to it: soft butter and “rubbing” it. Okay, I admit that sounds a bit sketchy, but don’t worry, you won’t go to jail for making these (only if your country has forbidden super delicious cookies).

Viennese Whirl Biscuits (Spritsen) | KoekbookViennese Whirl Biscuits (Spritsen) | Koekbook

I often go to Rutger Bakt for basic Dutch recipes, his recipes never have mistakes in them! I’ve heard he’s writing a Cookie Bible (yes you’ve heard that right) which is going on my book wishlist immediately. We Dutchies really have some of the best cookies. I prefer a Viennese whirl over a tooth-breaking biscotti any day of the week… And American style cookies are quite big, these can still be called “dainty” and are perfect for a high tea or fancy party. I hope you will enjoy them as much as I do!Viennese Whirl Biscuits (Spritsen) | Koekbook

Viennese Whirl Biscuits (Spritsen) Recipe

Source: Rutger Bakt

Tools: piping bag fitted with 1M nozzle

Yields about 24 biscuits


225 grams unsalted butter, softened
125 grams caster sugar
zest of 1/2 lemon
1/4 teaspoon salt
2 tablespoons milk
275 grams plain flour

  1. Preheat the oven to 160⁰C. Line a baking tray with baking parchment.
  2. Cream the butter with sugar, lemon, and salt. It should be very creamy! Then add the milk and mix for another minute until incorporated. Add the flour and mix until incorporated. Turn dough out onto a clean working surface and use a dough scraper to spread it out over the surface and put the dough back together. Repeat this a few times, until you see the dough becoming paler.
  3. Fill the piping bag with the dough and pipe circles on the baking parchment (mine were about 6cm in diameter but you can make them as small or large as you want). Make sure they have plenty of room between them as they spread out a bit.
  4. Bake for 25 to 30 minutes, then immediately place them on a wire rack using a spatula or a palette knife. Eat when cooled. Enjoy!

Ciabatta Buns with Garlic and Italian Herbs


Ciabatta Buns with Garlic and Italian Herbs | Koekbook

If you follow me on Instagram (if you don’t, find me here: @koekbook) you might have seen pics of my plants on my story. I’ve taken up gardening this year, as my dad wasn’t using his greenhouse. I’m growing tomatoes, cucumbers, bell peppers, LOTS of beans, strawberries and, most notably in the context of this recipe, herbs! Okay, I’ll admit, I cheated with the herbs… I bought most of them as a plant at my local gardening store. I did raise some sage and celery myself though!

Ciabatta Buns with Garlic and Italian Herbs | Koekbook

I usually add dried herbs to my dishes but fresh ones are a lot more flavorful I’ve noticed. I’ve been making homemade soups and sauces with my homegrown herbs and it’s been a very tasty experience! I saw this recipe in a bread baking book by the fabulous Levine van Doorne and couldn’t stop myself from making it. The hydration of this dough is quite high, so it is not an easy recipe, but if you follow the instructions carefully you can’t go wrong!Ciabatta Buns with Garlic and Italian Herbs | Koekbook

Ciabatta Buns with Italian Herbs and Garlic Recipe

Adapted from: Meer Brood Uit Eigen Oven (I used only white bread flour instead of a wheat/semolina mix)

Yields: 9 buns

Tools: dough scraper, large bowl, roasting pan, pizza/bread stone, baking parchment


500 grams strong white bread flour
4 grams instant yeast
9 grams salt
400 grams water
1 sprig rosemary, needles finely cut
2 sprigs thyme, leaves finely cut
1 sprig oregano, leaves finely cut
2 garlic cloves, finely chopped

30 grams olive oil to coat bowl with

rye flour for dusting

  1. Add all dough ingredients to the bowl of a freestanding mixer with paddle attachment. Make sure the salt and yeast don’t come into direct contact. Mix at low setting for 10 minutes until the dough passes the windowpane test (use wet hands to test). If necessary, stop the mixer twice during mixing and loosen the dough from the bowl with wet hands/wet dough scraper.
  2. Coat a large bowl with olive oil, add the dough with a dough scraper and stretch the dough over itself so that all of it is coated in olive oil. Cover the bowl with clingfilm and leave for 30 minutes. Next, stretch the dough over itself with wet hands on four sides (like this). Repeat this resting and folding 3-4 times (with wet hands!!). After you’ve folded the dough for the last time, leave it for 30-60 minutes before you continue shaping it.
  3. Preheat the oven to 230°C/445°F. If you have a pizza/bread stone, preheat it in the oven as well. Place the roasting tin at the bottom of the oven. You’ll need the tin to put water in for steam once you bake.
  4. Dust your working surface with plenty of rye flour. Carefully turn your dough out onto the working surface. Flour your dough as well. Carefully stretch and push your dough into a square shape. Don’t push all the air out of it! Trim the sides of the square with a (wet/oiled/floured) dough scraper. Divide the trimmings into 9 pieces. Now divide the square into 9 smaller squares. Add the 9 smaller pieces from the trimmings to the bottom of the smaller squares. Flour the baking parchment with plenty of rye flour. Place the buns on it, if necessary, dust more rye flour on top. Cover with some cling film. Leave to proof for another 30-45 minutes. Make sure the buns don’t start sticking to the clingfilm. Dust more rye flour on top if this is the case.
  5. Slide buns (with baking parchment) onto your pizza/bread stone or place baking sheet in the oven. Pour 150ml of water into the roasting tin (be very careful with this, you might want to do this with oven mitts on). Immediately close the oven. Bake for 15 minutes, then take out the roasting tin and baking parchment. If the buns are very browned, turn down the temperature a bit. Bake for another 10-15 until they are a gorgeous golden brown.
  6. Leave buns to cool on a wire rack.

Dutch Egg Liqueur and Whipped Cream Cake

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

Happy Easter to one and all! For this year’s celebration I made an extra special (boozy) cake with Dutch egg liqueur (because you can’t have enough egg related things on Easter right?). The Dutch name for this liqueur is advocaat, which can also be translated to lawyer, but doesn’t have anything to do with this profession! Made with egg yolks, brandy and sugar, it’s rich, creamy and has a custard-like flavor. It’s also a Dutch grandmother’s favorite. You can find a recipe to make the liqueur yourself here or you can purchase it on this website.

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook



Advocaat is usually eaten pure, with a dollop of whipped cream on top. I can remember countless birthdays where my grandmother and my aunties would eat it like there was no tomorrow. And yes, they did get tipsy! I guess it’s our version of eggnog.


Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

Advocaat can be compared to Mexican Rompope and Polish Ajerkoniak although the latter is based on vodka. I have actually made advocaat with a variety of liquors, such as gin, rum and brandy (brandy is traditional). To be honest, as there is so much alcohol in them, I don’t really taste much difference, I’m not a liquor connoisseur!


Dutch Egg Liqueur and Whipped Cream Cake | Koekbook


This cake, then, is a take on the traditional advocaat-with-dollop-of-whipped-cream that is etched into my memory. It’s NOT suitable for anyone under the legal drinking age but you won’t get tipsy or drunk eating just one slice. If you eat the whole thing, that might be another story, but I wouldn’t particularly recommend doing that 😉

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

For a variation, you could swap the chocolate shavings out for chopped (hazel)nuts. I have also seen advocaat cakes where the sponge is sprinkled with some coffee – sounds delicious! And of course, this cake can be served on occasions other than Easter as well! Enjoy!

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook


Dutch Egg Liqueur and Whipped Cream Cake Recipe

Tools: 24cm springform tin lined with baking parchment, piping bag with star (1M) nozzle, large palette knife

Serves: at least 12!



175 grams egg white
175 grams egg yolk (about 9 large eggs)
175 grams caster sugar
1 tablespoon vanilla extract
140 grams plain flour
35 cornstarch


1 liter of whipping cream
5 tablespoons caster sugar
32 grams whipped cream stabilizer
250 grams Dutch egg liqueur (advocaat)
100 grams chocolate shavings
chocolate Easter eggs

  1. Preheat the oven to 180C/355F. Line the bottom of the cake tin with baking parchment, grease the sides of the tin.
  2. To make the sponge, prepare a stainless steel or glass bowl and the whisk attachment(s) by rubbing it down with lemon juice or vinegar. This is to remove any remnants of grease. Then start whisking the egg whites at high speed. When the whites start to foam, add the sugar a tablespoon at a time. Whisk until stiff peaks form. Then turn down to medium-low speed and add the vanilla extract. Whisk for another 2 minutes. Turn the mixer off and fold the egg yolks into the mixture. Don’t over stir! In a separate bowl, combine flour and cornstarch. Sift into the egg mixture and fold in. Again, be careful not to overmix. Pour into the prepared cake tin. If you see any clusters of flour while pouring, lightly stir them in with a fork. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean (start checking at 25 minutes to be safe). When baked, immediately release from the tin and leave to stand on a wire rack with the baking parchment still on the bottom. Divide the cake in three parts horizontally.
  3. For the filling, whip up the whipping cream with the sugar and stabilizer. Divide in half and fold 80 grams of egg liqueur into one half. To assemble, first spread a thin layer of liqueur on the first cake layer, then spread half of the advocaat/cream mixture on top. Do the same for the second layer. Then cover the whole cake with the regular whipped cream using the palette knife. Fill a piping bag with a star nozzle with the remaining cream and pipe rosettes on top. Drizzle the remaining liqueur in the middle. Cover the sides of the cake with the chocolate shavings and sprinkle some on top. Top alternating rosettes with chocolate Easter eggs and you’re all set!


Dutch Breakfast Cake (Ontbijtkoek)


Dutch Breakfast Cake (Ontbijtkoek) | Koekbook

I did a small survey on my blog’s Facebook page asking what kind of bakes/recipes people would like to see on the blog and Dutch breakfast cake was a clear winner! It turns out there are a LOT of recipes available, some with rye, some with buckwheat or wheat or even spelt flour. The most genuine version of this cake is made with whole rye flour so I chose a recipe using only that. It might look weird using whole rye flour in a cake, but trust me, it works!

Dutch breakfast cake is basically a heavier kind of ginger cake, which you can add dried fruits, stem ginger, sugar or nuts to. Our supermarket shelves are filled with many varieties, even sugar-free cakes using xylitol. The cake is eaten with breakfast of course, but is also a beloved afternoon snack with a cup of coffee, slathered in (real) butter.

Dutch Breakfast Cake (Ontbijtkoek) | Koekbook

I used speculaas spices in this cake but if you want, you can substitute them for mixed spice, or mix up another “koek” spices recipe. I like my breakfast cake with stem ginger as I can get a little nauseous in the morning, but of course you can mix in whatever addition you like! Pearl sugar sprinkled on top is a must in my opinion, as the cake itself is not very sweet, and I have a bit of a sweet tooth! I hope you’ll enjoy this Dutch breakfast staple as much as I do!Dutch Breakfast Cake (Ontbijtkoek) | Koekbook

Recipe Dutch Breakfast Cake

Source: Gezond leven van Jacoline, adapted by Handmade Helen

Tools: whisk, 30x12cm loaf tin (greased and lined with baking parchment)


200 ml full-fat milk
1 egg
100 grams (liquid) honey
90 grams apple butter
250 grams whole rye flour
2 teaspoons baking soda
pinch of salt
2 tablespoons speculaas spices 

50 grams stem ginger, chopped (optional)
pearl sugar (optional)

  1. Preheat the oven to 160C/320F.
  2. In a large bowl, whisk together (by hand) milk, egg, honey and apple butter. Mix flour, baking soda, salt and spices in a separate bowl and add to the wet ingredients in increments, making sure to whisk well after each addition. Mix the stem ginger in with the last increment of flour.
  3. Pour batter into the tin. Sprinkle pearl sugar on top (optional). Bake for about 60 minutes or until a skewer inserted in the middle comes out clean.
  4. Take cake out of the tin immediately after baking and place on a wire rack to cool completely. The cake tastes even better 2 or 3 days after baking! Best served slathered with butter.

Mini Christmas Stollen

Mini Christmas Stollen | Koekbook

A Merry Christmas to you all! If you have loads of nuts and dried fruits left from making your fruit cakes and Christmas puddings, use them to make these mini stollen! I say mini, they’re not thát small actually but perfect to serve for Christmas breakfast. I like cutting them into smaller slices and slathering them with soft, real butter – ultimate decadence <3

Mini Christmas Stollen | Koekbook

I’ve used up whatever I could find in my cupboard as filling in these stollen but feel free to make you own, unique filling with dried fruits, nuts, or even pearl sugar. Whatever the filling, you must sprinkle on copious amounts of icing sugar!

Mini Christmas Stollen | Koekbook

Mini Christmas Stollen Recipe

Makes 8 small stollen

Source: base recipe from Uit de Keuken van Arden



375 grams strong white bread flour
10 grams instant yeast
50 grams sugar
160 ml lukewarm full-fat milk
1 egg
1/2 teaspoon speculaas spices or mixed spice
7 grams salt
75 grams soft unsalted butter, diced

Filling 1:

75 grams chopped dried apricots
100 grams golden raisins
125 grams currants
50 grams chopped almonds
25 grams chopped hazelnuts

Filling 2:

250 grams almond paste
zest of 1/2 orange
16 amarena cherries

1/2 – 1 cup of icing sugar

  1. Steep the dried fruits in some hot water (optionally with some orange liqueur or rum) for 15 minutes, then leave to dry overnight in a sieve.
  2. To make the dough, mix all the ingredients EXCEPT for the butter in a large bowl, making sure the yeast and salt aren’t touching each other directly. Knead for about 7 minutes in a free-standing electric mixer. Then add the butter a little bit at a time until all of it has been incorporated. Shape into a ball and leave for 15 minutes. Then knead in filling 1, by hand or with the mixer. Shape into a ball again and leave to proof for 1 hour.
  3. For filling 2, mix the almond paste with the orange zest. Half the amarena cherries.
  4. Divide the proofed dough into 8 pieces. Shape each piece into an oval shape with your hands. Divide the almond paste into 8 pieces and roll each piece to the same length as the wide side of the oval. Place it on the dough, then place 4 amarena cherry halves on top. Fold the dough over. Place on a baking sheet lined with baking parchment. Proof for another 45 minutes.
  5. Preheat the oven to 200C/390F.
  6. Once proofed, bake the mini stollen for 30-35 minutes. Leave them to cool on a wire rack. Once cooled, cover with plenty of icing sugar. Enjoy with some butter slathered on!


Salted Peanut and Chocolate Cookies – 12 Days of Christmas Cookies #9

Salted Peanut and Chocolate Cookies | Koekbook I know, I know, I’m late with this recipe! But, I got caught up in Christmas business and some anxiety attacks so I’m sure you’ll understand 🙂 This cookie uses the same dough as the previous recipe  but features a different filling: dark chocolate and salted peanuts – mmm.Salted Peanut and Chocolate Cookies | Koekbook

Using one dough with several fillings is perfect for Christmas of course – you can serve loads of flavors so that everyone can find something they like. I like using salted peanuts in combination with chocolate because the salt brings out the chocolatey flavor. You can use the same principle for hot chocolate by adding a pinch of salt, trust me, it will change you chocolate life!Salted Peanut and Chocolate Cookies | Koekbook

These cookies are also great to serve with some (vanilla or chocolate) ice cream, or even to make mini ice cream sandwiches with for a cute and easy Christmas dinner dessert!Salted Peanut and Chocolate Cookies | Koekbook

Salted Peanut and  Chocolate Cookies Recipe

For 40 cookies


175 grams plain flour
1/2 tsp baking powder
50 grams sugar
100 grams softened unsalted butter
1/2 egg

60 grams salted peanuts, chopped
50 grams chopped dark chocolate

  1. Sift flour and baking powder together. Add sugar, butter, and the egg. Knead by hand or in a freestanding mixer with paddle attachment.
  2. Add peanuts and chocolate and knead until incorporated (not too long). Shape dough into 2 20cm rolls and wrap in clingfilm. Chill for at least 1 hours.
  3. Preheat the oven to 180C/355F. Line two baking trays with baking parchment or Silpat mats.
  4. Cut the dough rolls into 1 cm thick slices and place the cookies on the baking trays. Bake for 10-12 minutes. In an airtight box, these cookies will keep for up to 3 weeks.


Coconut Pistachio Cookies with Orange – 12 Days of Christmas Cookies #8

Coconut Pistachio Cookies with Orange | Koekbook

It isn’t properly Christmas until you’ve baked Christmas cookies right? Well, I thought I’d add to my 12 days of Christmas Cookies series today with a slightly exotic variety! You can add all sorts of ingredients to this cookie dough, so feel free to experiment! Baking time stays the same. Tomorrow I’ll post a peanut and chocolate variety so look out for that.

Coconut Pistachio Cookies with Orange | KoekbookCoconut Pistachio Cookies with Orange | Koekbook

A few tips: you can use orange juice as a substitution for the orange liqueur, although I prefer using Cointreau. If you want, you can keep some of the grated coconut aside to sprinkle on top before baking. These cookies will keep for up to 3 weeks in an airtight container!

Coconut Pistachio Cookies with Orange | Koekbook

Pistachio, Coconut and Orange Cookie Recipe

Source: based on a Dr Oetker recipe

For 40 cookies


175 grams plain flour
1/2 tsp baking powder
50 grams sugar
100 grams softened unsalted butter
1/2 egg

60 grams grated coconut
2 tbsp orange liqueur
zest of 1 orange
50 grams chopped pistachios

  1. Sift flour and baking powder together. Add sugar, butter, and the egg. Knead by hand or in a freestanding mixer with paddle attachment.
  2. Add grated coconut, liqueur, zest, and pistachios and knead until incorporated (not too long). Shape dough into 2 20cm rolls and wrap in clingfilm. Chill for at least 1 hours.
  3. Preheat the oven to 180C/355F. Line two baking trays with baking parchment or Silpat mats.
  4. Cut the dough rolls into 1 cm thick slices and place the cookies on the baking trays. Bake for 10-12 minutes. In an airtight box, these cookies will keep for up to 3 weeks.


Frisian Pepernoten Recipe

Frisian Pepernoten Recipe | Koekbook

I have posted traditional pepernoten on the blog before, but I thought I might do something special today: Frisian pepernoten! These pepernoten hail from my home province of Frisia (Fryslân) and what makes them different is the aniseed flavor. I LOVE aniseed as it always reminds me of home and bakeries we used to visit when I was a kid. Frisians love their aniseed!

Frisian Pepernoten Recipe | Koekbook

As you might know, pepernoten are like mini cookies which are eaten coming up to and during the feast of Saint Nicholas, our version of Christmas where Saint Nicholas (who is the inspiration for Santa) hands out presents to children by traveling across roofs on a white horse and having his helper Pete travel through the chimney to place the presents in children’s shoes (sound familiar?).

Frisian Pepernoten Recipe | Koekbook

If you’re looking for a fresh alternative to the usual speculaas-spice-heavy pepernoten, these Frisian ones are the perfect option. I like to dip mine in tea or chocolate milk, but they are scrumptious all on their own. Enjoy!

Frisian Pepernoten Recipe | Koekbook

Frisian Pepernoten Recipe

Recipe source: What’s That Smell


75 grams light brown sugar
125 grams self-raising flour
125 grams plain flour
4 grams baking powder
1 1/2 teaspoons speculaas spices
1/2 teaspoon ground aniseed
1/4 teaspoon salt
150 grams honey
2 tablespoons milk

some sunflower oil to grease hands with

1. Preheat the oven to 200C/390F. Line a baking sheet with baking parchment or a Silpat mat.

2. Mix the dry ingredients in a bowl. Measure honey out in a microwaveable bowl and heat for about 25 seconds on the highest setting in the microwave. Pour honey into the dry ingredients and use a wooden spoon to mix it in. Add the milk and knead by hand until everything is well incorporated. If the dough is too crumbly, add a bit more milk.

3. Grease your hands with some sunflower oil and roll little balls, about 6 grams a piece, or marble sized, out of the dough. You’ll be able to fill about 1 1/2 baking sheet. Bake for 13-15 minutes (keep an eye on them!). They will keep for a few days in an airtight container.

Saint Nicholas Speculaas Tart


Saint Nicholas Speculaas Tart | Koekbook




It’s that time of year again to eat too many pepernoten, inhale speculaas cookies and gain a pound in chocolate: yup, Sinterklaas is in the country! I’ve been seeing the most delicious Sinterklaas bakes by fellow bloggers on Instagram (I swear I spend too much time on Instagram these days, I’m addicted..), amongst which a speculaas cream tart topped with traditional Sinterklaas treats (“strooigoed”) by Rutger Bakt, the first winner of Dutch Bake Off. I was thoroughly inspired and decided to bake my own version!

Saint Nicholas Speculaas Tart | Koekbook

Speculaas spices, which are used in the pastry cream, are most delicious, a bit similar to pumpkin spice or mixed spice but slightly different. You can make your own blend, for example following this recipe. There are many variations to be found though, so find out which one suits your taste best! I find speculaas goes really well with chocolate, so I used cocoa powder in my pastry dough, but you can also use a vanilla version of the dough if preferred.

Saint Nicholas Speculaas Tart | Koekbook

Strewn on top of this tart are traditional Sinterklaas treats, also known as “strooigoed” (throwing treats). Throwing, because Sinterklaas’s helpers, his “Petes”, are known to throw them at children when visiting schools or community centers. Yup, kids eat it off floors! I suppose it’s good for their immune systems, but I’m sure Americans would freak out over it. Don’t worry, no one ever died from eating a pepernoot off the floor 😉 You can bake your own pepernoten and cover them in chocolate, or buy sweets online or even at a specialty Dutch store. When you don’t feel like doing all that, the tart is delicious without the “strooigoed” as well and will give you sufficient cozy Saint Nicholas Eve feels. Best served with a steaming mug of hot chocolate!

Saint Nicholas Speculaas Tart | Koekbook


Recipe Saint Nicholas Speculaas Tart

Tools: 35×11 cm tart tin (or tin with equivalent dimensions – you might have to do a bit of math!), baking beans, baking parchment, rolling pin, pastry brush, piping bag


Pâte Sucrée au Chocolat (Pastry Dough):

90 grams icing sugar
25 grams unsweetened cocoa powder
120 grams soft unsalted butter
2 grams salt
30 grams almond flour
1 egg
210 grams plain or pastry flour

75 grams white chocolate, chopped

Speculaas Pastry Cream:

400 ml full-fat milk
1 tablespoon vanilla extract or 1/2 seeds of a vanilla pod
4 egg yolks
100 grams castor sugar
40 grams flour
2 teaspoons speculaas spices


Sinterklaas treats/candy to taste

1. To make the pastry dough, sift icing sugar and cocoa powder into a large bowl. Add butter, salt and almond flour and mix until well combined on low speed. Add egg, mix until incorporated. Add flour and knead or mix until just incorporated. Wrap dough in clingfilm and leave to chill for at least 1 hour.

2. In the meanwhile, make the pastry cream. Pour 375ml of the milk and the vanilla extract or seeds in a saucepan. In a bowl, combine the rest of the ingredients. Bring milk to a boil, pour into the other ingredients while continuously whisking. Pour the mixture back into the saucepan and bring to a boil while whisking. Leave to cook for about 1 minute, then take off the heat and cover the top of the cream with clingfilm. Leave to cool.

3. Preheat the oven to 180C/355F.

4. Grease the tart tin. Roll the chilled dough out into a rectangle large than the tin. You’ll have a bit of leftover pastry which you can use to make chocolate cookies or to make some smaller tarts, so don’t roll the pastry too thick. Cut the overhanging pastry away. Chill the pastry base for at least 30 minutes. Prick the bottom of the case all over with a fork. Line the base with baking parchment and fill with baking beans. Bake for 20 minutes, then take the baking beans and parchment out and bake for another 20-25 minutes. Leave to cool.

5. Melt 75 grams white chocolate au bain marie. Use a pastry brush to brush the whole pastry shell with white chocolate. This will keep the shell from going soggy. Leave to set (you can do this in the fridge.

6. Fill a piping bag with large round nozzle with the pastry cream. Stir the pastry cream first if it has gone very firm). Pipe the cream into the pastry shell. Top with Sinterklaas treats and candy. Best served on the same day. Enjoy!

Mushroom Hot Water Crust Pie

Mushroom Hot Water Crust Pie | Koekbook

I’d been toying with the idea to make a hot water crust pie for a while, as I always love those Victorian looking, exquisite pies I always see on the Great British Bake Off and in historical recipe books. I also think it’s fascinating that hot water crust pastry goes against almost everything a baker is taught about pastry, namely that you should keep all of the ingredients as cold as possible to get a flaky result. I wouldn’t say hot water crust pastry is the flakiest of all the pastries but it is certainly not tough! What an eluding concept..

Mushroom Hot Water Crust Pie | Koekbook

If you’re a vegetarian like me, I’m sure you’ll appreciate seeing one of these pies without it involving any game, or pork, or beef, or (God forbid) eels. Traditional hot water crust pastry also uses lard, which is pure pork fat. Well, that ain’t getting into my kitchen anytime soon (yuck!!), so I’ve come up with a delicious forest-inspired autumny filling, and instead of lard, I’m using the more appetizing sounding substitute of butter. I swear it tastes just fine, you can’t go wrong with butter.

Mushroom Hot Water Crust Pie | Koekbook

You might have noticed an unusual ingredient in the recipe, namely lemon pepper. You don’t háve to use it, but it’s utterly delicious I can tell you. When I was living in Sweden, this interesting spice was found in every supermarket and even though it’s apparently very good with roast meat, it does very well with earthy veggies as well. It gives a little tang at the end which is very pleasant. You could also use regular pepper and a tiny bit of lemon zest.

Mushroom Hot Water Crust Pie | Koekbook

Do you ever make (vegetarian) hot water crust pies? What do you put in them?

Recipe Mushroom Hot Water Crust Pie

Tools: 20cm pie tin lined with baking parchment, rolling pin, pastry brush, (optional) leaf cutters


Hot Water Crust Dough (Paul Hollywood recipe):

330 grams plain flour
70 grams strong white bread flour
1 1/4 teaspoon salt
150 grams unsalted butter, melted
170 ml boiling water
1 egg for brushing


50 grams unsalted butter
2 teaspoons olive oil
2 onions, sliced
2 garlic cloves, minced
650 grams (mixed) mushrooms, sliced
200 ml whipping cream or double cream
1 egg
1 vegetable stock cube
1 laurel leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon lemon pepper
3/4 teaspoon salt
15 grams cornstarch, dissolved in a little bit of water
1 large potato, peeled and diced
125 grams frozen or fresh green peas

  1. Preheat the oven to 190C/375F.
  2. First, prepare the filling. Heat butter and oil in a large saucepan. Sautee onions and garlic for a few minutes.
  3. Add the sliced mushrooms and saute until they have significantly shrunken in size. Add the rest of the ingredients, except for the peas, and cook the mixture until it is nice and thick. Turn the heat off and stir the peas in.
  4. Now make the hot water crust pastry. Start by combining the dry ingredients in a bowl. Pour the melted butter and boiling water into the bowl and start mixing with a wooden spoon. Once the mixture is cool enough to work with your hands, knead into a dough (don’t overknead!).
  5. Roll a little more than half of the dough into a large circle to fit the bottom of the tin. Leave any overhanging pastry where it is (in fact, you need a bit extra!). Pour the filling into the pie casing. Next, roll most of the remaining dough into another disk a little larger than the top of the pie tin. Brush the edges of the overhanging pastry (which you left for this purpose) with a bit of egg, then place the disk on top and push the pastry together. If you want, you can crimp the pastry, use a fork to make indentations, or simply cut away the edges. Use the leftover pastry to make decorations on top. Brush top with egg.
  6. Bake pie for 45-50 minutes. Leave to cool completely before turning out or serve from the tin if preferred.