Old fashioned Dutch borstplaat is for everyone with a sweet tooth. It's a classic candy during Sinterklaas, a Dutch holiday for children.
The main thing:
Made by Véronique
Published at 2019-10-29, this recipe is for 6 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-12-2022
View the original recipe via:
Place a piece of parchment paper on your work surface and place the cookie cutters on top.
Moisten the molds and parchment paper with a bit of water, this prevents the borstplaat from sticking.
Add all ingredients to a small saucepan and stir until smooth. Heat this on low heat while stirring regularly. As soon as it starts to boil, you need to whisk all the time to prevent it from creating lumps.
Cook it on low heat for about 5 minutes, the mixture should be 115 degrees celsius or 240 degrees fahrenheit. If you don't have a thermometer, you can see that it's ready when the mixture starts to get thicker.
Turn off the heat and keep stirring while it cools, you'll notice that it will become a bit cloudy and thicker. Don't wait too long, otherwise it won't be liquid enough to divide it over the cookie cutters.
Divide the mixture over the cookie cutters, how many you'll need depends on the shape and thickness you make. They're best if they're not too thick because they're very sweet.
Let it cool for 15 minutes, then put the cookie cutter on their side to the bottom can also dry. You can remove the cookie cutters after about half an hour.
If you don't use cookie cutters, you can break them into pieces yourself. Enjoy!