When you aren’t Dutch you’ll probably don’t have a clue what zandkoekjes are. These crispy, chewy, buttbery and easy to make cookies are children and mums favorites. They rise in the oven so make sure they aren’t too close together on the baking sheet. They smell buttery and once baked their structure is very crumbly in your mouth. I haven’t been baking cookies for quite some time. These cookies will definitely get me back into the ‘baking’ game. Shortbreads’ structure comes close to the structure of this cookie. Baking them always gives me a trip down memory lane.
When I was a little child I loved to bake them. At home we didn’t bake often but when we did I was really into it. The flour went everywhere. After a few hours you could smell the goodness in the oven. I even can smell it right now. A rich, sugary and buttery smell. Today I smelled it again. This time it came from my own oven which hasn’t been used by me before to bake cookies in. It was about time this smell filled our house. Now I can definitely call this house our home.
Dutch ‘zandkoekjes’ cookies
125 gr. unsalted butter
90 gr. sugar
10 ml. vanilla essence
160 gr. self-raising flour
Pinch of salt
- Weigh every ingredient. Place them apart in bowls.
- Use a medium large bowl and use a sieve for the flour.
- Add all ingredients and combine till you get a soft ball of dough.
- Place dough in a bowl covered with cling film into the fridge for 30 min.
- Pre-heat oven 170 degree Celsius.
- Sprinkle flour onto your kitchen top.
- Press or roll dough down to 5 mm thickness.
- Cut cookies with a cookie cutter. Use a knife to transfer cookie from kitchen top to baking sheet.
- Bake for 15 minutes.
Serves: 9 large cookies
Prep time: 30 min. – Cooking time: 15 min.