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

Ingredients:

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!

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

Ingredients:

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

Ingredients:

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

Ingredients:

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.

Dutch Syrup Sandwich Cookies

Dutch Syrup Sandwich Cookies | Koekbook

Did you guys see the Great British Bake Off contestants try Dutch stroopwafels? :O Well I wasn’t surprised they found it difficult, they are a staple DUTCH bake of course…But I was still a bit disappointed no-one got them right! Anyway, if you think stroopwafels are a bit too difficult, or if you don’t have a stroopwafel iron, you can try this alternative:delicious syrup filled sandwich cookies or stroopkoeken!

 

Dutch Syrup Sandwich Cookies | Koekbook

 

The cookies are absolutely lovely and short – and you could design them with a cookie stamp! Stroopkoeken found in Dutch supermarkets often have a grid pattern which is easily achieved using a ruler or a (clean) credit card. But whatever they look like, they’re going to be freaking delicious!

Dutch Syrup Sandwich Cookies | Koekbook

 

A good trick with stroopkoeken and stroopwafels is to either eat them warm, or to warm them over a hot cup of tea, coffee or chocolate milk. That way, the syrup is softer and chewier – perfect!

Dutch Syrup Sandwich Cookies | Koekbook

Dutch Syrup Filled Sandwich Cookies (Stroopkoeken)

For about 11 sandwiched cookies

Source: De Banketbakkeby Cees Holtkamp

Tools: 8 cm (fluted) cookie cutter

Ingredients:

120 grams unsalted butter, at room temperature
120 grams caster sugar
2,5 grams salt
1/2 egg, beaten
225 grams plain flour
5 grams baking powder

100 grams Dutch syrup
65 grams brown sugar
50 grams unsalted butter
1/2 teaspoon cinnamon

  1. To make the cookies, cream the butter, sugar, salt and egg together. Add the flour and baking powder and knead until incorporated. Wrap in clingfilm and leave to chill for at least 1 hour.
  2. Preheat the oven to 180C/355F. Line a baking tin with baking parchment.
  3. When chilled, roll dough to 2mm thickness. Cut out 8cm (fluted) rounds and place them on the prepared baking tin. Bake for 17-20 minutes or until they are a golden brown. Leave cookies to cool on a wire rack.
  4. For the syrup filling, heat the syrup in a saucepan on low fire, then add the rest of the ingredients and heat until the sugar has dissolved. Set aside to cool slightly.
  5. To assemble the cookies, spread some of the syrup filling on one cookie, then place another on top, pressing slightly so the filling reaches the edges. Enjoy!

 

Lemon and Raspberry Cookies with Baked Meringue Icing

Lemon and Raspberry Cookies with Baked Meringue Icing | Koekbook

Apparently, you can bake icing with the cookie! Yeah, I wasn’t aware of that either.. It adds a really nice extra texture to a cookie and it looks really great as well. I used a meringue icing on these tangy lemon cookies and boy, do they look delicate!

Lemon and Raspberry Cookies with Baked Meringue Icing | Koekbook

These cookies are absolutely perfect for a high tea spread, or as Easter is coming up: an Easter dessert table. They are super easy to make with children too!

Lemon and Raspberry Cookies with Baked Meringue Icing | Koekbook

Lemon and Raspberry Cookies with Baked Meringue Icing Recipe

Source: adapted from Sweet Dreams magazine 2, 2017

Yields: 24 cookies

Tools: 6cm fluted cookie cutter, baking tray, baking parchment, piping bag, small round nozzle

Ingredients:

200 grams softened butter
100 grams caster sugar
1 egg yolk
zest of 1 lemon
250 grams plain flour

2 egg whites
1/2 teaspoon baking powder
150 grams icing sugar
a couple of drops of pink food coloring (optional)
3 tablespoons crumbled dried raspberries

  1. Mix the butter, sugar, egg yolk and lemon zest together until combined. Add the flour and knead until a soft dough is formed. Wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.
  2. Preheat the oven to 180C. Whip the 2 egg whites until you have a very stiff mixture. Fold in the baking powder, icing sugar and pink food coloring until combined.
  3. Roll out the dough to 4 mm thickness. Cut out fluted rounds with the cookie cutter, re-roll and cut as needed. Place rounds on a baking tray lined with baking parchment. Fill a piping bag fit with a small round nozzle with the meringue mixture. Ice the cookies with this mixture. Bake for 10-12 minutes or until the cookies are a golden brown.

 

Snowy Topped Brownie Drops (12 Days of Christmas Cookies #7)

Snowy Topped Brownie Drops | Koekbook

I recently purchased Dorie Greenspan’s book “Cookies” and oh my, is it chock-full of the most amazing cookie recipes… I had no idea where to start! Since Christmas is coming up and the promise of snow is in the air (a promise that hardly gets fulfilled where I live), I thought I might go with a snowy theme. These brownie cookies fit perfectly into that: they’re topped with snow 😉

Snowy Topped Brownie Drops | Koekbook

They’re soft and chewy and a little gooey with lovely chocolate chunks throughout. I would say it’s one of the best cookies I’ve ever tasted, even though they might not officially (schmofficially) be cookies. The dough needs plenty of time for chilling so make sure you start well ahead. Christmas is all about planning anyway, right? Have fun with these!

 

Snowy Topped Brownie Drops | Koekbook

Recipe Snowy Topped Brownie Drops

Source: Dorie Greenspan – Cookies

Ingredients:

71 grams unsalted butter
225 grams dark chocolate
150 grams sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
100 grams plain flour
for dredging: icing sugar
  1. Heat 170 grams of the chocolate and the butter together au-bain-marie until they have melted. Set aside. Chop the rest of the chocolate into fine chunks and set aside.
  2. Mix the sugar with the chocolate-butter mixture. Add the eggs one by one, whisking well. Then whisk in the vanilla extract and salt. Carefully fold in the flour and chopped chocolate. Transfer dough into a bowl and cover with cling film. Leave to chill for at least 3 hours.
  3. Preheat the oven to 175C/350F. Line two baking trays with baking parchment (don’t use a silpat mat, the cookies will stick to it!).
  4. Weigh out 30 gram pieces of the dough. Roll the pieces into balls. Dredge them through icing sugar. Place 10 dough balls on each baking tray. Make sure they have plenty of space to spread out. Bake for 6 minutes, then rotate the baking tray and bake another 6 minutes. Take tray out of the oven, leave cookies on the tray for about 2 minutes, then carefully transfer them to a wire rack. Leave to cool completely. These cookies are perfect for ice cream sandwiches!

Pecan and White Chocolate Cookies (Hummingbird Bakery)

 

Pecan and White Chocolate Cookies (Hummingbird Bakery) | Koekbook

My grandmother sadly passed away a few weeks ago, so we had to clean out her house. I found some really lovely cups and saucers in her things which would have gone to goodwill had I not saved them! They’re so cute and classy, my grandma had great aestethic apparently!Pecan and White Chocolate Cookies (Hummingbird Bakery)

I felt like making some comfort food, so that’s where these pecan and white chocolate cookies came in. I love Hummingbird Bakery recipes, so I thumbed through their classic cookbook and chose these (quite humongous) cookies to bake on a rainy Sunday afternoon. They’re really easy to make and great for sharing. They also do really well as dunking cookies.. Keep your milk at a ready!

Pecan and White Chocolate Cookies (Hummingbird Bakery)

 

Pecan and White Chocolate Cookies (Hummingbird Bakery)

Source: The Hummingbird Bakery Cookbook

Ingredients (for 24 cookies):

250 grams unsalted butter at room temperature
100 grams caster sugar
200 grams soft light brown sugar
2 eggs
1/2 teaspoon vanilla extract
400 grams plain flour
1/2 teaspoon salt
1/4 teaspoon baking powder
100 grams white chocolate, chopped
100 grams chopped pecans
  1. Cream the butter and sugars together until fluffy. Add eggs one at the time, mixing well after each addition and scraping the sides of the bowl in between eggs. Beat the vanilla extract into the mixture.
  2. Add the flour, salt and baking powder and beat until a smooth dough is formed. Stir in the chocolate and pecans until evenly dispersed.
  3. Divide the dough in two halves and shape each half into a roll of 18 cm in length. Wrap in clingfilm and leave to chill in the freezer for about two hours.
  4. Preheat the oven to 170C/325F.
  5. Remove the clingfilm and cut the dough into 12 equal pieces (about 2-3 in thickness). Place on a baking tray 6 at a time lined with baking parchment and bake in the oven for 10 to 15 minutes. Leave to cool slightly on the baking tray, then transfer the cookies to a wire rack to cool completely. Enjoy!

Pickwick Tea Cookies

Pickwick Tea Cookies | A Dutchie Baking

Tea and the Netherlands are tightly intertwined. For centuries, children have come home from school to be served a hot mug of tea and milk and gossip has been exchanged over dainty cups of amber liquid. They say the Netherlands is a coffee country, but secretly, we couldn’t do without tea. I’ve used a classic Dutch tea brand (Pickwick) in these delicate cookies.   Read more

Poop Emoji Cookies (April Fools)

Poop Emoji Cookies | Koekbook

It’s a bit risky to post anything related to feces on a foodsite, but in this case, I’ll try my luck! Happy April Fools Day everyone! These poop emoji cookies are easy to make and they will gross your friends out like nothing else. It will get you big laughs, guaranteed! And when the fun is over, you’ll have a lovely treat left to nom on. Win-win! Oh and they’re great at kids’ parties too.

I’m taking these into work today, let’s see what those cheeky teens think of these..can’t wait to see their faces!

 

Recipe Poop Emoji Cookies

Source: baksels.net who in turn got the recipe from Taartenacademie

Ingredients:

150 grams caster sugar
50 grams vanilla sugar
200 grams unsalted butter, softened
1 egg
360 grams plain flour
40 grams cocoa powder
    Optional: marzipan/chocolate/fondant/candymelts to make the eyes
  1. Preheat the oven to 180C/355F.
  2. Cream the butter and sugars together until you have a light, fluffy mixture. While beating, incorporate the egg. Lastly, sift in the flour and cocoa powder and knead quickly until combined.
  3. Weigh off 45 gram pieces of the dough. Shape each piece into a 25cm string with a pointy end on one side. Shape each string into a “pile of poo” and place on a baking sheet lined with baking parchment. You should make the piles pretty high, as they will sink somewhat in the oven. Place baking sheet in the freezer for an hour or leave in the fridge until the cookies have set.
  4. Bake for 20 minutes, then leave cookies to cool on a wire rack. Add eyes if preferred (made out of marzipan, chocolate, fondant, whatever takes your fancy :)).