A recipe you can’t miss out on if you love any kind of slof. Leave out the almond paste if you don’t enjoy the flavour or are allergic.
Sloffenbodem
Yield:
2
Prep Time:
10 minutes
Cook Time:
25 minutes
Additional Time:
15 minutes
Total Time:
50 minutes
C๏ปฟookie base with almond paste, for any kind of slof.
Ingredients
- 180 grams of Butter*
- 180 grams of White Sugar**
- 50 grams of Light Brown Sugar
- 1 Egg*
- 280 grams of Flour
- 8 grams of Baking Powder
- Optional: 100 grams of Almond Paste
Instructions
- Mix the butter and sugar together, then add the egg and the vanilla extract and keep mixing.
- Add in the flour and mix well.
- Refrigerate for one hour, or until firm.
- Preheat your over to 180 degrees Celsius.
- Roll out the dough to a thickness of 6mm, onto a sheet of baking paper.
- Use the sloffenring(24cm long) to cut out the right shape.
- Remove excess dough and remove the sloffenring.
- Clean the sloffenring and brush it with butter.
- Place it back around the dough.
- Optional: Mix some water into the almond paste, to make it pipeable.
- Optional: Place into a piping bag.
- Optional: Pipe half of the almond paste onto the dough, leaving a border without almond paste of about 1 cm.
- Bake for 20 to 25 minutes.
- Let cool for five minutes.
- Remove the sloffenring.
- Let cool to room temperature.
- Repeat for the second sloffenbodem.
When is it done?
Using an ovenmitt, lift the sloffenring slightly while it's still hot, to see if the edges have browned. If they have, it's done.
Notes
*Make sure this ingredient is at room temperature.
**In Dutch this is called 'witte basterdsuiker', I couldn't find a proper translation. It's like brown sugar, but made with clear sugar syrup and granulated sugar.
Used in the following recipes:
