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Tuesday, February 15, 2011

Zakdoekjes

It's not that I don't have enough recipes to write about Dutch baked goods (I have at least another two years worth's of weekly posts!), it's that sometimes I can't pick. So many recipes are wonderful and exciting, but the limitation of time, product availability and sometimes a last minute change of plans dictates what gets published.

This weekend I had planned on making a slagroomtaart, a light cake with whipped cream and fruit. It's a delightful cake, traditionally served at birthday parties or other festive occassions. But I received a booklet in the mail this week, Drentse Pot, about typical foods from the province of Drente, and while browsing through it, I came across a recipe for zakdoeken. Zakdoeken (handkerchiefs) or buusdoukies in the Drents dialect are, in this case, not of the cloth kind, mind you, but a lovely, crunchy yet light waffle. The slagroomtaart went out the window ofcourse, because how can you resist a cookie with such an interesting name? I have never spent much time in Drente, so I was eager to try it out. And I am sure glad I did!

This cookie is sweet, crunchy, crisp and light, and shows beautifully. You will need a waffle cone maker style of waffle iron, like you use for stroopwafels. Watch out when folding the warm waffle, it will be hot!

Zakdoekjes
1 stick of butter
1 1/2 cup of sugar
2/3 cup of water
2 cups of flour
Pinch of salt
2 tablespoons of vanilla essence

Melt the butter and set aside. Warm the water and add the sugar, stir until the sugar is dissolved. Cool the water and add the egg, beat it well, then stir in the flour and the salt. Mix everything to a nice, smooth batter (no lumpies!). Now pour and stir in the melted butter until it is fully incorporated into the batter. Finally add the vanilla and stir.

Turn on the waffle iron, and bake one waffle at a time with approximately 1/4 cup of batter. This depends on how liquid your   batter is, how large the baking surface is etc. so just measure out an amount and see what the result is. If there is too much batter and it runs off the sides, take less. If your zakdoekjes are more like miniature cookies, pour a little bit more.

Pour the measured amount of batter on the hot waffle iron, close and bake. When the waffle is done, open the lid and quickly fold the cookie in half, and then again in half, as if you were folding a handkerchief. Place it on a cooling rack, where it will crisp up into a nice, sweet, crunchy cookie.

Makes approximately twenty cookies.


3 comments:

  1. Although coming from Drenthe, I never had these. I did grow up with Kniepertjes. And also Rolletjes. They seem pretty close to these, although different batter and a little thinner, and also either flat or rolled, not folded. And I still have them from my mother every december, they never last long...

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  2. Hi, I open my blog today, and found something interesting there! The title of your post! Well, I put a shortcut to this blog from mine. It really makes me itchy to have a look. My mother is Dutch, but I grow up in Indonesia, so I knew some dutch words. It's so interesting to know there're cookies called 'handkerchiefs'!! As I read it, we also have somekind of these cookies in Indonesia, called 'Opak'. But maybe in a smaller size. Opak in Indonesia, are not only folded but also rolled. And most of it added by sesame seed to enrich the taste.
    Now I know where does 'Opak' come from ;)

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  3. I'm so excited I found this recipe! I've got a waffle cone iron that is being sadly underused. I can't wait to give this a try!

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