Limburgse knapkoek (crunchy biscuit) - renewed recipe
- €0,63 a person
- 6 personen
- 125 grams butter
- 125 grams sugar (preferably white caster sugar and / or granulated sugar)
- 2 eggs
- Pinch of salt, pinch of cinnamon (but not too much of either!)
- 2 bags of vanilla sugar
- 250 grams of self-rising flour
- 7 tsp baking powder
- Granulated sugar (for sprinkling the cookies)
- Tony's Chocolonely Milk caramel sea salt (or a replacement variant)
- Dr. Oetker Chocolate chips (100 grams) (or a replacement variant)
- Baking tray
- Rolling pin
- Baking paper
Besides of making flan, the Limburgish people are masters in making the well-known "knapkoek or crunchy biscuit". Enjoy this traditional biscuit yourself or share the updated square variant and smaller cookies with friends or family. The recipe for the crunchy biscuits is inspired by my grandmother's traditional preparation method.
This time the traditional crunchy biscuits will get a new look. Namely, the "Caramel Sea Salt & Chocolate Chip" which will even tastier than the traditional ones. The traditional round shape will also be replaced by a rectangular variant. Different in size, but certainly not less tasty.
To start with, cut the (cold) butter into small cubes, then blend them in a bowl with the white caster sugar and the vanilla sugar. Then add a small pinch of salt, cinnamon and one egg. Grab the mixer and mix the mixture in built up speed to a creamy mixture. When the mixture is sufficiently creamy, the last egg can be added. Sieve the flour and baking powder, so you can knead the mixture into a nice cookie dough.
1. When you choose for the Chocolate chip variant: Knead all the entire chocolate chips through the previously made dough. After which you leave the dough in the fridge for about 1 hour.
2. When you choose for the Caramel Sea Salt variant: Take about ¼ part of the chocolate bar, which you chop into small pieces so you can knead the cholate easier through the dough. You can also let this dough rest in the fridge for about 1 hour.
After waiting in full tension for about 1 hour, you can preheat the oven to 180 degrees. Take a baking sheet and cover it with baking paper. After it you can take the dough and roll it out in a rectangular slice of about half an inch over the baking sheet (if you choose the round version, you can of course cut the dough into round slices, you keep doing this until there is no more dough left). Last step before it goes into the oven, is to sprinkle the dough with some (crystal) sugar.
Place the baking tray in the middle of the preheating oven. The cookies are beautifully golden brown and crispy in about 15 - 20 minutes. Once the cookies are out of the oven, you can cut them into a desired size. Let them cool completely.
Please enjoy your homemade traditional southern Dutch cookies.
Producten die handig zijn bij dit recept:
Dr. Oetker Deegroller - Bruin - Hout
Deze deegroller van Dr. Oetker is handig voor het uitrollen van deeg voor taarten, koekjes, pasta en meer. De deegroller niet geschikt voor de vaatwasmachine.Meer informatie