Dutch•indulgent

Kruidnoten Cookies (Dutch Ginger Nuts)

Spicy speculaas' little sibling is traditionally enjoyed during the 'Sinterklaas' festivities in the Dutch festive season. We've got the recipe.

Ingredients

Quantities are shown as originally provided.

1 3/4 cups/200 grams self-rising flour
1/2 cup/100 grams sugar ( donkerbruine basterdsuiker , see tips, or pure cane sugar, demerara)
7 tablespoons/100 grams butter
2 to 3 tablespoons milk
4 teaspoons pumpkin pie spice (or speculaaskruiden )
1/2 teaspoon baking soda
1/2 orange, zested, finely grated
1 egg white , beaten

1
Gather the ingredients.
2
In a large mixing bowl, mix together all the ingredients except the egg white and knead well. You may use a mixer with a dough hook attachment here. You should be able to shape the dough into a ball without it sticking to your hands. Cover the dough with plastic wrap and set aside for an hour. so that the spices can work their magic.
3
Preheat the oven to 347 F / 175 C. Grease a cookie sheet or line with parchment paper.
4
Wet your hands and roll little marble-sized balls of dough (approx. 1/2 inch/12 mm). Place the dough balls on the cookie sheet.
5
Using your thumb, gently press down on each ball to flatten slightly.
6
Brush with egg white.
7
Bake for about 20 minutes, or until the cookies puff up and turn a slightly darker shade of brown. Allow to cool.