Laced cookies are one of my favorites. The ingredients list is short, so you probably have everything you need in your kitchen already. I combined the ingredients and did a test bake. Unfortunately, I burned the first batch. It took a few more bakes until I got my oven temperature right and the time to bake. They take only 6 minutes to cook and I had to keep a real close eye on them. I recommend you do the same. Every oven is different and my times and temperature could be different to your oven. But trust me, once you get them just right they are delicious!
Place the dough balls on baking sheet 1 1/2 inches apart.
Bake them for 6-10 minutes* on top rack position. The cookie dough will melt quickly under the high oven temperature and spread out. If needed, help it with a fork while baking. Keep a close eye on them.
Let them cool down on the baking sheet.
* You can add 1/2 teaspoon of cinnamon to the dough if you prefer*each oven is different, the bake temperature varies between 400-430 Farhenheit. Suggest you start first with one cookie to see if you get the desirable end result. *Pay close attention around minute 6, because the time between golden brown and black is super close.* Inspired by: Amsterdamse huishoudschool, CJ. Wannee 1910*Inspired by: Eet smakelijk, Junior Welfare of Holland 1964
At home, in the Netherlands, we always used to have Christmas bread during the holiday season. I always found the Christmas bread to be too dense for my liking. However, I’ve always loved the raisin bread buns. I decided to try adding the almond paste, that is typically in Christmas bread, to the middle of the raisin bread. By eliminating the extra fruit in the traditional Christmas bread it doesn’t turn out too dense.
I have to say they turned out delicious! Especially, with a finishing of powdered sugar on top they are drooling good! Combine it with hot cocoa or tea and you have yourself a nice treat in the morning, or any time of the day.
3 1/2Tablespoonsunsalted buttermelted and cooled down a bit
1 1/4 Teaspoonssalt
1 1/2Cupmilklukewarm (90 Fahrenheit)
3Tablespoonslight brown sugar
1 1/2Cup raisins
Zestof one lemon
Soak the rasins overnight in lukewarm water, in a closed container, on the counter.
Combine all the ingredients in a food processer or blender. Pulse to combine.
On a counter, lightly dusted with powdered sugar, place the combined ingredients. Gather them into a ball. Roll it and then shape it into a log that is about 2” in diameter.
Wrap it in kitchen plastic wrap and allow it to chill for at least 1 hour and up to one week.
Raisin bread buns
Sift the flour.
Warm up the milk. Mix the yeast and brown sugar into the warmed milk until dissolved. Let it stand for 5 minutes to activate the yeast.
Add the lemon zest to the flour, ensuring it is mixed in evenly.
After the 5 minutes, add the flour to the yeast mixture. Mix till combined.
Let is rise for 20 minutes.
Mix in the melted butter, 1 egg yolk, 1 whole egg and raisins.
Knead until it is combined and elastic. It shouldn't stick to your hands. Add more flour when needed.
Let is rise again for 20 minutes.
Form 24 balls out of the dough. Weigh out each dough ball of 35 grams. Gently, with your fingers, make the dough into a flat round circle. Into the circle place a small ball of almond paste. Gather dough around the paste and pinch it together. With the seamside down, roll the ball in your palm and gently press it a little while rolling it. This makes a beautiful ball shape.
Place each ball on a baking tray, covered with parchment paper, and let is rise for another 20 minutes.
Preheat the oven at 460 Fahrenheit.
Mix the saved egg white with a little bit of water and powdered sugar. Gently brush this on the buns before baking. It gives it a nice shine.
Bake the buns in the warm oven for 12-15 minutes or until they are a nice golden brown.
Cool on a cooling rack.
Inspired by: Amsterdamse huishoudschool cookbook from CJ Wannee
Every Christmas I like to bake cookies for Santa. Instead of the classic Christmas cookies decorated with icing, I decided to get a little creative this year.
With a basic cookie recipe you can do anything you want! I chose to add some chocolate on top and a homemade caramel to create a soft and delicious center. These cookies are so versatile that you could use jam in the center or skip the filling and just put chocolate on top.
Using a very fine sugar helps it to combine well with the butter, and the cream cheese gives it a nice smooth flavor. I promise you these will be a guaranteed hit, so get creative and enjoy them!
Buttery cookies with chocolate drizzle and caramel filling
Keyword: buttercookies, caramelcookies, cookies
Author: Ester van Boesschoten
1 1/4Cupunbleached all purpose four
1Tablespponcream cheeseroom temperature
8 Tablespoonunsalted buttersoftened but still cool, cut in 8 pieces
2Ozsemi sweet chocolate chips
1Teaspoonghee or butter
caramel filling; homemade or storebought.
In an electric mixer bowl combine the flour, sugar and salt on low speed until combined.
With the mixer on low, add one piece of butter at a time until combined. Add in vanilla and cream cheese. Mix on low until the dough begins to form large clumps.
Knead the dough by hand in the bowl for 3 minutes.
Turn the dough out onto the countertop and divide into 2 disks and wrap it with cling wrap. Let it rest in the fridge for at least 30 minutes.
Remove from fridge and cling wrap. Roll the dough out in between 2 pieces of parchment paper until it is around 1/8-1/4 inch thick.
Let it rest in the fridge for another 10 minutes.
After it has chilled, cut out your cookie shapes. For half of the cookies cut out a small hole in the center with a cookie cutter. Put them on baking sheet at least 1 1/2 inch apart. Put them back in the fridge for 10 minutes to rest.
Preheat the oven to 375 Fahrenheit and adjust your rack to the top position.
Bake the cookies for 10 minutes, rotating the tray halfway until they are golden brown.
Cool the cookies on a cooling rack.
In a bowl au bain-marie (double boiler) melt the butter and chocolate.
Drizzle the chocolate over the cookies using a spoon.
Add approximately one teaspoon of caramel to the bottom part of the cookies (without hole). Gently place the top part (with hole) on top of the caramel. Place cookies on a tray and put in the fridge to firm.
*if you don’t have really fine sugar you can put cane sugar in a foodprocessor to create fine sugar*inspired by: America’s test kitchen
Before relocating to USA, I received an old family recipe that was passed down from my Aunt to my niece. I have made this Worstenbrood recipe multiple times since. But, if you know me, I am always looking for ways to improve a recipe. Thus, this recipe got a reboot as well. My addition was to add a roux to the meat mixture to make it less dry after baking.
For all my American followers, Worstenbrood is a sausage roll which is made from ground meat that is encased in a bread, and baked in the oven. It is something you can only get in the region Brabant in the Netherlands. Growing up we always took this with us on road trips. It was also traditional to enjoy them after church with a nice, warm bowl of soup.
When it is warm, take it off the heat source and add the 2 tablespoon of flour. Whisk to combine.
Put the pan back on the heat source, warm until it is thickened up.
Let it cool before you add it to the rest of the filling.
Put the rest of the filling ingredients in a bowl and combine gently. Don’t over mix.
Add the cooled roux and combine.
Make rolls of filling from about +/- 1 oz. (30 gram). Let them rest covered in the fridge while you prepare the bread.
On your work surface place the flour making a little well in the middle where you put in the egg, light brown sugar, yeast and a little of the warm milk. Let the yeast dissolve.
Slowly mix by hand the flour with the milk mixture from inside out. Little by little combine the milk into the flour.
After the milk is incorporated in the flour, knead in the salt and softened butter. Knead untill everything is combined and you have an elastic, but not too dry, dough. *
Knead the dough for 5 minutes.
Put the dough in a bowl and cover. Let it rest for 30 minutes, until it is doubled in size.
With a scale divide the dough into equal parts with a weight of 1.3 oz (35 grams). Shape each dough part into a ball. Gather up the dough, with the seam side down, roll it in the palm of your hand and on the counter to form balls. Make sure you put enough pressure on it with your hand.
Place the dough balls on plastic wrap and cover it with it as well. Cover the whole thing with a clean tea towel. Let it rest for 15 minutes until it is doubled in size.
After the second rise, roll out each ball of dough into a flat rectangle using a rolling pin.
In the middle of the rectangle place a roll of the filling. Fold the dough at the short end over the filling, then the long ends over that. Pinch the dough to close it and roll gently. Place it seam side down on a baking sheet.
Gently brush some egg over the rolls twice. Cover them and let rest for 20-30 minutes.
Preheat the oven to 465 Farhenheit.
Bake the worstenbroods in oven for 10-15 minutes.
Let them cool on a cooling rack.
*You may need more flour to create a dry and elastic dough. If it is too dry add a little more milk.
One of my favorite things to do is visit second-hand bookstores looking for old recipe books. I found this book in sunny California. Finding a Dutch cookbook in America is rare, so I just had to buy it.
I recall my mom having this cookbook at home when I was young, but I never had Kringelen cookies, so this recipe intrigued me. The combination of cinnamon and lemon sounded delicious. I added some vanilla and salt to the recipe to add more flavor.
The trickiest part was figuring out the oven temperature to bake them. The recipe said to bake them “in a somewhat warm oven”…. So after making the dough I had to do a couple of trial bakes to determine an exact temperature. I played with different shapes of the cookies, making both donut and pretzel shapes. Forming the dough in a log and cutting round cookies gave the best end result.
I hope you will enjoy this easy and delicious recipe as cub as we did.
Measure flour, salt, cinnamon and the zest of the lemon. Add into a mixing bowl and whisk together.
Add the softened butter and sugar to a bowl of a stand mixer. Cream together on medium high speed for about 5 minutes, until it is fluffy, airy and lighter in color. Make sure to incorporate all the sugar.
Add the vanilla extract, egg. Cream together until well blended.
Slowly add the dry ingredients to the wet until incorporated. Be careful not to over-mix.
Turn out the dough onto a clean, lightly floured surface. Gently form the dough into a disk. Cut the dough into 4 quarters.
Form each quarter shape into a round log shape about 1-11/2“ diameter cylinder.
Wrap your dough in plastic food wrap and twist the ends so it is airtight.
Refrigerate the dough for at least 2 hours. This allows the dough to set and hold its shape nicely when baking.
Preheat the oven to 350 Fahrenheit.
Remove dough logs from the fridge and unroll on a cutting board. Using a dough scraper or sharp knife to slice the log into ¼” – ½” thick cookies. Arrange them on a parchment paper lined baking sheet with about 1” of space on all sides.
Bake for 15-17 minutes, rotating the pan halfway through the bake. They should come out with a golden ring around the edge and be firm to the touch, with just a bit of give in the center.
Use the dough scraper to transfer them to the cooling rack. Let sit until completely cooled
*Inspired by: Amsterdamse huishoudschool from CJ Wannee.
After relocating from the Netherlands to the USA, over 10 years ago, I found it really hard to find good bread. They were all way too sweet for my preference.
We quickly bought a bread machine, which did the job well until our little family grew and needed more than what the bread machine typically made. So I started baking them by hand and went looking for a good bread recipe. With a lot of trial and error I found a recipe that worked for our family. This recipe is a combination of many recipes I have baked. I kept a little notebook where I added things, modifying it till we enjoyed this final result. It is pretty diverse. You can add as much or as little rolled oats and whole wheat flour as you like. It all depends on your preference. As long as you carefully add the flour in the end, keeping a close eye to see when the dough is just right. It takes some practice to learn the right consistency but you will get it!
2.5Cupslukewarm water (90-ish Farhenheit) plus more if needed
1.5Tbspactive dry yeast
1/4 Cup coconut oilin liquid form
3Cupswhole wheat flour
3Cupsbread flourmore if needed
Combine the water, honey and the yeast in a mixing bowl. Cover the bowl and let it rest for 10 minutes to activate the yeast.
After 10 minutes add the rolled oats and other preferred ingredients like chai seeds etc. Add the coconut oil and salt too. Mix this in gently.
Add one cup of wheat flour at a time while the mixer is on. Adding in the next cup of flour after the previous one is completely incorporated into the dough. Next, add the bread flour one cup at a time until the dough pulls away from the mixing bowl and doesn’t stick to your hands. It should not feel too dry. If you have added too much flour and it feels dry, don’t worry, just add a little extra coconut oil or warm water. You want the dough to be stretchy and slightly tacky.
Once the dough has the right consistency knead it for 10 minutes with the machine or by hand.
After 10 minutes, cover the dough and let it rest for 1 hour and 30 minutes. You want it to rise until it is doubled in size in a warm draft free location.
After the first rise, cut the dough in half on a dry floured surface. Shape each half of the dough into loaves and place them in oiled bread loaf pans.
Cover them with a clean dish towel and let them rise for around 1 hour and 15 minutes or until they doubled in size.
Preheat your oven at 350 Fahrenheit.
After the second rise, place your loaves in the warm oven and bake them for 30-35 minutes until they are nice golden brown. The should sound hollow when you knock on the bottom.
Take them out of the loaf pans and butter the top right away. Let them cool completely.
* The rolled oats you can add as much or as little as you prefer 1/4 cup-1 cup
Started with the recipe from baking the goods: lemon olive oil cake. My batter was super thin and dripping out of my pan. So had to open the oven way to many times to clean up and place something under it to catch the drip. Also took the cake out of the oven way to soon so it was still a bit wet and dense. Regardless I loved loved the taste! Started to look online for more recipes for lemon cakes. After searching and looking at different recipes I tried again.
This time I used butter instead of olive oil. And more baking powder. The smell out of the oven was amazing! When it was time to take the cake out and cut it I was super happy with the end results.
Hope you all enjoy baking this one too.
175 gram unsalted butter, very soft. And some extra for greasing the tin.
250 gram cane sugar
3 large eggs, at room temperature
250 gram cake flour or regular flour
3 1/2 teaspoon baking powder
115 ml milk, at room temperature
Preheat the oven at 350 F. Prep a loaf pan with butter. Then cut a long strip of parchment the width of the loaf pan. Press the paper into the loaf pan so it covers the base and the sides.
Put the soft butter and sugar in the mixing bowl.
In a mixing bowl, sift and add the flour, baking powder. Wisk in the lemon zest.
Mix the butter and sugar till the sugar is fully incorporated in the butter. After that add one egg at the time and mix well after each egg.
When everything is well combined mix in the flour mixture in 3 additions.
Add the milk and the juice of the one lemon and mix until it is incorporated.
Pour the batter in the prepared loaf pan.
Bake for 55-60 minutes, until a wooden pick inserted into the center comes out clean.
Let cool in the pan for 10 minutes. Then remove from the pan and sprinkle with powdered sugar if desired.