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One huge blessing from my job is the amount of friends I have been able to make over the years. For one it makes travelling a lot cheaper as I have always got a friend I can stay with when I’m abroad writing. And two, it makes getting recipes so much easier.
This particular recipe I’m about to show you is originally from the Netherlands, and was given to me by a friend on my last visit. I had become quite addicted to them during my stay and she laughingly handed me the recipe before I left.
Although I’m not as big a biscuit-o-holic as Simon, I do know a good biscuit recipe when I see one and this is one of them.
| Windmill Cookies |
Recipe type: Biscuit
Author:
Prep time: 1 hour 30 mins
Cook time: 3 hours 30 mins
Total time: 5 hours
Serves: 96
Fancy a taste of the Netherlands? These traditional Windmill Cookies are not only a cultural classic, but are rather addictive too.
Ingredients
- 1tsp Baking soda
- 125ml Hot water
- 113g Unsalted butter
- 400g Dark brown sugar
- 500g All-purpose flour
- 1tsp Salt
- 1tsp Ground cinnamon
- 1/2tsp Ground nutmeg
- If you’ve not heard of mace before it is the fine membrane that surrounds nutmeg, but it has a milder flavour. Now if you don’t fancy using this, you’ve got a number of options 1) you can simply leave the mace out or 2) you can substitute it for more cinnamon or nutmeg
- 1/2tsp Ground mace
- Pinch of ground cloves
- 80g Slivered almonds
Instructions
- This recipe is not as long winded as you think; however as you’ll need to freeze your dough overnight don’t go switching on your oven until you are literally ready to begin cooking your biscuits.
- To make these biscuits, begin by stirring your baking soda and water together until your baking soda has dissolved.
- Next beat together your butter, brown sugar and this soda mixture until it is pale and fluffy. I generally use a fork to do this, but you can use an electric mixer if you want.
- In a separate bowl whisk your flour, salt and spices, then introduce them to your butter mixture. Keep stirring until thoroughly combined.
- Lastly stir in your almonds.
- Once you are happy with your dough, split it into 3 and shape them into logs. Wrap these tightly in cling film, then freeze until firm. 4 hours should be enough but you can leave them overnight.
- Begin preheating your oven to 180C/350F/Gas mark 4.
- Remove 1 of your dough logs from the freezer and whilst frozen, slice it into ¼ inch thick cookies and arrange on an ungreased baking tray.
- Pop these into your oven for 12-14 minutes, transfer to a cooling rack, then repeat with your other logs.
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