Dutch brittle cookies a.k.a. knapkoek

Dutch brittle cookies, also known as knapkoek here in the South of the Netherlands is a cookie that reminds me of my grandmother. Crunchy goodness!

30 minutes 16 people Pie and cake
Dutch brittle cookies a.k.a. knapkoek


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  • 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
Dutch brittle cookies a.k.a. knapkoek ingredients
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Kitchen equipment

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  • standmixer
  • rolling-pin
  • cling film
  • oven
  • baking tray lined with parchment paper
  • chef's knife
  • optional: cooling rack


30 minutes 16 people Pie and cake

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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 Celsius or 350 degrees Fahrenheit.

Dutch brittle cookies a.k.a. knapkoek
Dutch brittle cookies a.k.a. knapkoek

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 beautifully golden brown. Transfer the cookies to a cooling rack, you'll notice they will become crunchier during cooling. Enjoy!

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