Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Chocolate-Covered Kruidnoten contributed by, Charlotte from the Seven Hills School in Cincinnati, Ohio, USA

Chocolate-Covered Kruidnoten
Holland (Netherlands)
By: Charlotte

*1 3/4 cups of self-rising flour(200 g)
*1/2 cup donkerbruine basterdsuiker (see tips) or pure cane sugar(demerera),(100 g)
*7 tbsp butter (100 g)
*2-3 tbsp milk
*4 tsp speculaaskruiden (or pumpkin pie spice)
*1/2 tsp baking soda
*the finely grated zest of half an orange

*5.3 oz (dark) chocolate (150 g)
*1 tsp butter

Mix together all the ingredients in a large bowl and knead (you may use a mixer with a        dough hook attachment). You should be able to shape the dough into a ball without it sticking to your hands. Cover the ball with plastic wrap and set aside for an hour. This gives the spices time to release all their flavors.

Preheat oven to 347 degrees fahrenheit (175 degrees celsius). Grease a cookie sheet.

Wet your hands and roll little marble sized balls of dough (of approx. 1/2 inch/12 mm). Place dough ball on cookie sheet. Using your thumb, gently press down on each cookie to flatten slightly. Bake for about 20 mins, or until the cookies puff up and turn slightly darker shade of brown. Allow to cool.
When the cookies are stone cool, warm the chocolate and butter n a small bowl in the microwave(about 2-3. Stir  until well-mixed and completely melted. Now dip the cookies into chocolate  and place on a cookie sheet lined with greaseproof paper. Allow to cool and harden.
Serve in bowls with milk, coffee or tea, or simply on their own.

posted by SSnyder in Dutch Recipes,Recipes and have No Comments

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