- 500 gram all-purpose flour
- 250 gram butter
- 250 gram sugar + extra
- 1 sachet of baking powder (15 gram)
- 2 eggs
- 2 sachets of vanilla sugar
Kitchen equipment needed
- cling film
- baking tray lined with parchment paper
- chef’s knife
- optional: cooling rack
Preparation — 5 minutes + waiting time (optional)
COMBINE butter and 250 grams of sugar until it’s fluffy, to get the best result it’s recommended to use an electric mixer. ADD the eggs one by one and keep on mixing until it’s smooth. ADD the baking powder, vanilla sugar and then gradually add the all-purpose flour.
WRAP the dough with cling film and refrigerate for about half an hour. It’s not necessary to place it in the fridge, but it makes the dough easier to handle. Meanwhile line a baking tray with parchment paper and PRE-HEAT the oven to 180 degrees celcius or 350 degrees fahrenheit.
Finishing the Dutch brittle cookies — 25 minutes
DUST your work surface and rolling-pin with flour and roll out the dough. It should be quite thick, about 0,5 cm (0,20 inches). SPRINKLE with a layer of sugar and bake in the oven for about 15 minutes. REMOVE from the oven and use a chef’s knife to immediately cut the desired shape of the cookies. The dough is still soft at this point, so cutting it will be very easy. BAKE it for another 5 minutes, or until the cookies are beautiful golden brown.
TRANSFER the cookies to a cooling rack, you’ll notice they will become crunchier during cooling. Enjoy!