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Taaitaainoten - Dutch "Tough Nuts" Recipe

baking tray of die-shaped dough

saucer of baked taaitaainoten
These honey and aniseed-flavoured nuts are another Sinterklaas favourite around here. The bigger you make them, the chewier they are. So "die-shaped pieces" could actually be anything up to a d20. :-) And obviously, the longer you leave them in the oven, the crunchier they are. Which is what happened to mine when I suddenly realised Wingnut was cycling home in a Force 8 hailing thunderstorm, so ran away from the oven to find a mop...


250g liquid honey
1 egg
1 tbsp speculaas mix
1 tsp ground aniseed
pinch of salt
350g self-raising flour

Mix the honey, egg, speculaas mix, aniseed and salt in a bowl and stir the flour in.
Cover the bowl and leave the dough in the fridge for about 1 hour.
Preheat the oven to 200°C.
Roll the dough into rods and cut into die-shaped pieces. Makes 90-100.
Place them on a greased baking tray and bake for 10-15 minutes until (light) brown.


Taaitaainoten - original Dutch recipe

250gr vloeibare honing
1 ei
1 eetlepel speculaaskruiden
1 theelepel gemalen anijszaad
zout
350gr gezeefd zelfrijzend bakmeel

Vermeng de honing, het ei, de speculaaskruiden, de anijs en het zout in een kom en roer het bakmeel er door.
Laat het deeg afgedekt in de koelkast ongeveer 1 uur rusten.
Verwarm de oven voor op 200°C.
Vorm van het deeg repen en snijd die in dobbelstenen.
Leg ze op een ingevete bakplaat en bak ze in 10-15 minuten bruin en gaar.

Comments

( 1 comment — Comment )
Reinier Sjouw
Dec. 25th, 2013 06:05 pm (UTC)
taainoten? Pepernoten surely?
This is the first time I've seen pepernoten being called taaitaainoten. Some people incorrectly call them kruidnoten (the little hard round jobbies).
Taaitaainoten is, I suppose, a description that will agree with the trade description act.

Where did you get the name from?
( 1 comment — Comment )