These delicious snacks are usually enjoyed around the same time as Sinterklaas is celebrated, but with this recipe you can make and enjoy them ALL year round!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 250 grams of Flour
  • 16 grams of Baking Powder
  • 125 grams of (Dark) Brown Sugar
  • 15 grams of Speculaaskruiden
  • 125 grams of Butter
  • 60 grams of Milk

  • Optional: (White, Milk or Dark) Chocolate

Tools

What you'll need

  • Whisk
  • Big Mixing Bowl
  • Silicone Spatula
  • Baking Paper
  • Baking Tray
  • Optional: Electric Mixer
  • Optional: Dough Hook Attachment(s)

Method

Method

  1. Preheat your oven to 175 degrees Celsius.
  2. Combine the flour and baking powder well, using a whisk.
  3. Add in the (dark) brown sugar and speculaaskruiden and mix again.
  4. Cut the butter into cubes and add this into the mixture.
  5. Knead the butter into the mixture, either by hand or using an electric mixer.
  6. Add in the milk to create a supple dough. NOTE: Add in the milk a little at a time, if the dough is still not coming together add in a little more.
  7. Roll the dough into little balls and place these on a baking tray lined with baking paper.
  8. Bake the kruidnoten for about 20 minutes.
  9. Let them cool before removing them from the tray.
  10. Optional: Cover them in chocolate and let the chocolate set.

 

This delicious snack is usually enjoyed around the same time as Sinterklaas is celebrated, but with this recipe you can make and enjoy them ALL year round!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 250 grams of Flour
  • 16 grams of Baking Powder
  • 150 grams of (Dark) Brown Sugar
  • 20 grams of Speculaaskruiden
  • 150 grams of Butter
  • 50 grams of Milk

  • Extra Milk (to brush onto the dough)
  • Optional: 1 Egg (to brush onto the dough)

  • Optional: Almond Halves to decorate

Tools

What you'll need

  • Whisk
  • Big Mixing Bowl
  • Silicone Spatula
  • Plastic Wrap
  • Rolling pin
  • Baking Paper
  • Baking Tray
  • Optional: Electric Mixer
  • Optional: Dough Hook Attachment(s)

Method

Method

  1. Combine the flour and baking powder well, using a whisk.
  2. Add in the (dark) brown sugar and speculaaskruiden and mix again.
  3. Cut the butter into cubes and add this into the mixture.
  4. Knead the butter into the mixture, either by hand or using an electric mixer.
  5. Add in the milk to create a supple dough. NOTE: Add in the milk a little at a time, if the dough is still not coming together add in a little more.
  6. Wrap the dough in plastic wrap and put it in the refrigerator for at least 30 minutes.
  7. Preheat your oven to 175 degrees Celsius.
  8. Place the dough onto some plastic wrap.
  9. Place another layer of plastic wrap on top and roll out the dough to a thickness of about 1 cm.
  10. Place the dough onto a baking tray lined with baking paper.
  11. Optional: Cut a big shape out of the dough, like a big heart. Keep in mind the speculaas dough will still expand, so it might become a lot more rounded than you expected.
  12. Optional: Decorate with almond halves.
  13. Optional: Combine some milk with an egg.
  14. Brush the dough with milk or with milk and egg mixture.
  15. Bake for about 35 minutes.
  16. Let it cool a little before breaking it into pieces, creating speculaasbrokken.

Are you a fan of Legend of Zelda? Or do you know a fan? Are you up for a little bit of a challenge? Then you or they might enjoy these triforce sand roll cookies.

This is one of my many recipes that have also been shared on AVO Magazine. Find more Japan related recipes, reviews, interviews and much more on their website.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 1 Batch of Sand Cookie Dough
  • Yellow Food Colouring, gel or powder
  • Egg Wash: 1 egg white* mixed with 1 teaspoon of water
  • Optional: Black Food Colouring, gel or powder
  • Optional: Yellow Nonpareil Sprinkles**

*Make sure these ingredients are at room temperature.
**You’ll need at least 50 grams.

Tools

What you'll need

  • Plastic Wrap
  • Small Pastry Brush
  • Fondant Ball Tool*
  • Small Triangular Cookie Cutter**
  • Stack of Paper or a Rolling Pin Ring of 1,5 centimetres thick***
  • Optional: Bowl or Dish****

*Or something similar to remove the cookie dough from the cookie cutter.
**It needs to be almost or entirely equilateral. The cookie cutter I used was 1,9 centimetres high. You measure the height by measuring from the top straight down to the base. Make sure your smaller triangle fits inside the bigger one without entirely touching the sides of it, so your cookies won't break too easily.
***Your cookie cutter needs to be at least this thick as well, if it's not make the pile slightly less thick than your cookie cutter.
****Slightly bigger than your cookie dough roll turns out to be.

You'll also need the tools used in this recipe.

Method

Method

  1. Prepare the dough as described in this recipe.
  2. Divide the dough into two equal pieces. Colour one yellow and the other half you can either leave uncoloured or colour black. Colour the dough by kneading in as much food colouring as needed to achieve the shade of the colour you want.
  3. Shape the doughs into rectangles or balls, whichever you prefer, and wrap them in some plastic wrap.
  4. Refrigerate the cookie dough for an hour.
  5. Place your cooled cookie dough on a baking mat and roll it out to about 1,5 centimetres thick.
    NOTE: Use a stack of paper or a rolling pin ring of 1,5 centimetres thick. Place plastic wrap on top of the dough to roll it out or use a little bit of flour so the dough won't stick to your rolling pin.
  6. Cut out the triangles from the yellow dough and remove them from the cutter by gently pushing them out with the fondant ball tool or other similar tool.
  7. Repeat steps 5 through 8 with the leftover yellow dough.
  8. Divide the triangles into three portions. Glue the triangles of each portion together with some eggwash, so you have three rows, and put them in the refrigerator.
    NOTE: Make sure each yellow row has the same amount of triangles, so they are all the same size.
  9. Now roll out the uncoloured or black dough to about 1,5 centimetres thick, use the same method as before.
  10. Cut as many uncoloured or black triangles as there are in ONE row of yellow triangles.
  11. Shape the leftover uncoloured or black dough into a rectangle or ball, whichever you prefer, and wrap it with plastic wrap. Glue the other yellow rows of cookie dough to the uncoloured or black triangles as well.
  12. Take the yellow rows out of the refrigerator and glue the uncoloured or black triangles onto one of the rows, using eggwash.
    NOTE: If you're not sure what the triforce looks like you should look up a picture to make sure you get the right shape.
  13. Wrap the triforce dough in plastic wrap and put it in the freezer, for about 10 minutes. Don't take it out until it has become hard.
  14. Place the leftover uncoloured or black dough around the triforce dough to create a cylinder. Roll the dough over your work surface, on the baking mat, to smooth it out.
  15. Optional: Brush eggwash onto the sides of the dough and place it into the bowl with yellow nonpareil sprinkles.
  16. Wrap the dough in plastic wrap and refrigerate it for an hour.
  17. While you wait preheat your oven to 180 degrees Celsius.
  18. Cut the cookies from the dough roll, about 3 millimetres thick each, and place them on a baking tray lined with baking paper, then cut out the smaller ones and remove them.
  19. Place the tray in the oven and bake the cookies for about 10 minutes at 180 degrees Celsius.
    NOTE: Once they're done the bottom will be slightly browned.
  20. Let them cool completely before handling, or they'll crumble.

I was inspired to make these See-Through Piñata Cookies by this post on Instagram. You can make these in any shape you'd like!

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 1 Batch of Sand Cookie Dough
  • 50 grams of Chocolate*
  • Small Sprinkles
  • See-through hard candies

*I use this to 'glue' the cookies together, you can use something else like cookie icing.

Tools

What you'll need

  • Knife
  • Rolling Pin
  • Plastic Wrap
  • Cutting Board
  • Stack of paper OR a Rolling Pin Ring (3 millimetres thick)
  • Cookie Cutter AND/OR Templates

Method

Method

  1. Prepare the dough as described in this recipe and refrigerate for at least 30 minutes.
  2. Place your cooled cookie dough on a baking mat and roll it out to about 3 millimetres thick.
    NOTE: Use a stack of paper or a rolling pin ring of 3 millimetres thick. Place plastic wrap on top of the dough to roll it out so the dough won't stick to your rolling pin.
  3. Let the rolled out dough cool in the refrigerator again for at least 30 minutes and preheat your oven to 180 degrees Celsius in the meantime.
  4. Cut out any shapes you'd like and place these on a baking tray lined with baking paper.
  5. Cut out a piece in the center and place in the oven for 5 to 10 minutes until the edges are slightly browned.
    NOTE: I refrigerated the cut cookies 30 minutes before baking, but whether this actually does anything against the cookies spreading too much isn't entirely clear.
  6. Chop up the see-through hard candies and place the pieces into the centers of your cookies.
  7. Place back into the oven for 1 to 3 minutes, until the candy has melted.
    NOTE: If you've got any holes either add another small piece of candy and heat or quickly moved the melted candy to the opening with a small knife.
  8. Let the cookies cool completely on the baking tray.
  9. Match up the cookies and fill one side with sprinkles.
  10. Use melted chocolate to melt the parts together.

You'll have to repeat steps 2 through 10 for any leftover cookie dough.

Are you a fan of Legend of Zelda? Or do you know a fan? Then you or they might enjoy these simple triforce sand cookies.

This is one of my many recipes that have also been shared on AVO Magazine. Find more Japan related recipes, reviews, interviews and much more on their website.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Plastic Wrap
  • Big Triangular Cookie Cutter*
  • Small Triangular Cookie Cutter*
  • Stack of paper or a Rolling Pin Ring of 3 millimetres thick

*They need to be almost or entirely equilateral. The cookie cutters I used were 4,6 centimetres and 1,9 centimetres high. You measure the height by measuring from the top straight down to the base. Make sure your smaller triangle fits inside the bigger one without entirely touching the sides of it, so your cookies won't break too easily.

You'll also need the tools used in this recipe.

Method

Method

  1. Preheat your oven to 180 degrees Celsius.
  2. Prepare the dough as described in this recipe.
  3. Colour the dough by kneading in as much yellow food colouring as needed to achieve the shade of yellow you want.
  4. Shape the dough into a rectangle or ball, whichever you prefer, and wrap it in some plastic wrap.
  5. Refrigerate the cookie dough for an hour.
  6. Place your cooled cookie dough on a baking mat and roll it out to about 3 millimetres thick.
    NOTE: Use a stack of paper or a rolling pin ring of 3 millimetres thick. Place plastic wrap on top of the dough to roll it out or use a little bit of flour so the dough won't stick to your rolling pin.
  7. Cut out the bigger triangles place them on a baking tray lined with baking paper, then cut out the smaller ones and remove them.
  8. Place the tray in the oven and bake the cookies for about 10 minutes at 180 degrees Celsius.
    NOTE: Once they're done the bottom will be slightly browned.
  9. Let them cool completely before handling, or they'll crumble.

Leftover dough: Gather it up and repeat steps 4 through 8.

Joomla SEF URLs by Artio