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Dutch Cakes and Cookies


200 g all purpose flour
1.5 tbsp. speculaas spices
pinch salt
100 g brown sugar
125 g butter
3 eggs
1 tbsp water

Mix a dough of butter, flour, brown sugar, eggs and pinch salt (1 tbsp if necessary). Put in the refrigerator for half an hour. Shape into rolls and pack them in waxed paper. Leave them overnight in a freezing compartment. Slice in thin layers and bake on greased cookie sheets at 350 degrees, from 5 to 7 minutes or until brown.


17g compressed fresh yeast
110 g raisins
110 g currants
1 tsp. soft white sugar
125 g icing sugar
oil for frying
280 g flour
250 ml lukewarm milk

Crumble the fresh yeast and dissolve with sugar in 100ml luke warm milk. Mix the flour together with the yeast mixture. Add the rest of the milk and beat the ingredients to a smooth mixture. Wash the raisins and currants and let them dry out. Add the raisins and currants to the mixture spoon it evenly. Cover the bowl with a damp towel and let the batter rise for about an hour in a warm spot. Heat the oil to 180ºC. Meanwhile form balls out of the batter. Dip the batter balls in the heated oil for about 2-3 minutes until nice gold brownish.  Let the ‘oliebollen’ dry out on some kitchen paper. Sprinkle over them the icing sugar and serve.


200 g flour
40 g butter or margarine
1/2 sachet of dry yeast
2 eggs
300 ml lukewarm milk
1/2 tsp. salt

Heat the milk until lukewarm. Mix in a bowl the 200g flour with the 1/2 sachet of dry yeast. Make a well inot the mixture and put the 1/2 tsp. salt and the two beaten eggs. Gradually add the 300ml lukewarm milk until a thick smooth batter is formed. Grease a special poffertjes pan with butter pour a little batter into each well. Fry on both sides until golden brown and serve hot with butter and icing sugar.

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