- 250 gram sugar
- 5 tablespoon heavy cream
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Kitchen equipment needed
- small sauce with a thick bottom
- sugar thermometer
- cookie cutters of your choice – or you can also break it into pieces after cooling
- sheet of parchment paper
Preparation — 5 minutes
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.
Finishing the Dutch borstplaat — 15 minutes
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!