How To make Dutch Cookies

Stroopwafel recipe - How to make stroopwafels

Find this stroopwafel recipe on Allrecipes.co.uk

Watch how to make stroopwafels, that classic Dutch treat, right in your own kitchen! You'll need a special waffle iron for this recipe, and if you don't have one from the Netherlands, a shallow waffle iron or pizzelle iron will do the trick.

There's nothing like a batch of freshly made stroopwafels with a freshly made brew. The filling is deliciously gooey and laden with butter, treacle and brown sugar for a deep, caramelised flavour.

Find this Dutch recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:

Dutch cookies - Pepernoten - Traditional Recipe

This food video contains a recipe for traditional Dutch Pepernoten. Pepernoten are tiny spiced cookies. Perfect for the holidays or as a snack. It's not a healthy snack, so this makes it quite a unique video for this channel ;-)

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Marischa

Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹

This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.

0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy

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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt

Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)

Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.

There is enough dough to make 4 batches of cookie.

Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.

Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.

Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.

Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.

Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.

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Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies Recipe

Soft Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies Recipe
:: Cook Me Food ::

These irresistible sugar cookies are soft and full of rich chocolate flavor. They have a slightly fudgy center and a crusted crackly surface with a little crisp around the edges. Deeply chocolatey and ideally indulgent!

You’ll need:
• 1 2/3 cup (207g) all-purpose flour (*see notes below)
• 1 tsp baking soda
• ½ tsp salt
• ¼ tsp espresso/instant coffee powder (optional but recommended)
• 1/3 cup + ¼ cup (53g) cocoa powder (preferably dutch-processed)
• ¾ cup (168g) unsalted butter (room temperature)
• 1 ¼ cup (175g) light brown sugar
• 1 medium whole egg + 1 egg yolk (room temperature)
• 1 tsp vanilla extract
• white sugar for coating (about 1/3 cup or 70g)

Makes 18 delicious cookies
* Using 2-inch cookie scoop in the video

Cool. Serve. Enjoy!

:: HELPFUL HINTS ::

* Don’t over bake these cookies. When you take them out from the oven, they should still be soft at the center. They will settle as they cool. Let them rest for 1 minute on the baking tray and transfer them in wire rack to finish cooling completely.

* Measure your flour and cocoa powder correctly. Adding too much flour or cocoa powder will result to dry and crumbly cookies when baked. Fluff your flour /cocoa powder with a spoon in the container, spooned it into your measuring cup until full, and use the back of the knife to level it off.

* For a more robust chocolate taste, you can use ground espresso instead of instant ground coffee. Or when using instant ground coffee you can use 1/2 tsp.

Happy baking!

Thanks for watching!

Dutch Cookie | Boter Koekje Recipe

Old family butter cookie ( Boter Koekje ) recipe that oma brought to canada with her from Holland.
Dutch Cookie | Boter Koekje Recipe. Today we show you how to make this cookie recipe. We loved oma's cookie.

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Typical Dutch filled cookies recipe

For the full recipe:

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