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Kruidnoten - Dutch "Spice Nuts" Recipe

saucer of tiny round brown biscuits
This is a simple version of the seasonal recipe which C gave to me, along with some speculaaskruiden, when I was kruidnotenless in London. I thought I'd put this up before, but that was the speculaasbrokken, which are the kruidnoten's equally moreish giant cousins.

Dutch Spice Nuts

40g butter
50g flour
50g self-raising flour
50g soft brown sugar
salt (if using unsalted butter)
1/2 tbsp speculaas spice (or you can try mixed spice)
2 tbsp milk

Knead all ingredients to a stiff dough.
Roll into small "nuts", about 1cm big, and put them on a greased baking tray. Makes 50, give or take.
Bake for 20 minutes at 160°C.

Kruidnoten - original Dutch recipe

40gr boter
50gr bloem
50gr zelfrijzend bakmeel
50gr basterdsuiker
zout (als u ongezouten boter gebruikt)
1/2 eetlepel speculaaskruiden
2 eetlepels melk

Kneed van alle ingrediënten een stevig deeg.
Maak er kleine "nootjes" van, leg die op een ingevet bakblik en bak ze 20 minuten op 160°C.


( 3 comments — Comment )
Dec. 4th, 2013 05:20 pm (UTC)
My Dutch isn't up to spec, obviously, because I could translate right up to basterdsuiker and then giggled like a schoolgirl.
Dec. 4th, 2013 07:34 pm (UTC)
At some point I will have to find time to explain that basterdsuiker isn't the bastard sugar, unless you've lost it in the back of the cupboard.

Legend has it that there were Dutch immigrants who horrified Kiwi shopkeepers by asking for the above-mentioned. :-)
Dec. 6th, 2013 09:07 am (UTC)
Most of my brown sugar is bastard sugar, then! I know it exists, but WHERE!
( 3 comments — Comment )