- 160 gram dairy butter on room temperature
- 1/2 egg
- 100 gram white caster sugar, or use regular sugar
- pinch of salt
- 1 teaspoon vanilla extract – or use a sachet of vanille sugar instead
- 2 tablespoons full fat milk
- 250 gram all-purpose flour
Kitchen equipment needed
- small bowl
- piping-bag with star-shaped nozzle
- oven tray lined with parchment paper
Preparation — 10 minutes
Beat the butter with the standmixer until it’s fluffy and white. Beat an egg in a small bowl and add half of it to the fluffy butter. Then also add sugar along with the vanilla extract and a pinch of salt.
Gradually add flour and keep mixing until you’ve reached a smooth batter. Add 2 tablespoons of milk and make sure the batter is beautifully fluffy. Because the batter is on room temperature it’s possible to pipe it onto the parchment paper. If the piping is impossible, beat it some more until it’s a bit more fluffy.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Finishing the spritsen — 30 minutes
Add the batter to a piping-bag with nozzle and pipe the pattern shown above onto the parchment paper. You can make them as large or small as you’d like. You can also pipe one large zigzag and then cut it into smaller cookies as soon as it comes out of the oven. You can also pipe them into rounds.
Bake the spritsen beautiful golden in about 20 minutes, the exact time depends on the oven and the thickness of the cookies. Make sure they are equally colored, maybe you need to turn the oven tray halfway during baking.
The cookies will be quite soft, transfer them carefully to a cooling rack and let them cool off completely. You’ll notice they’ll become harder after they’ve cooled off. Store them in an airtight container to keep them crunchy. Enjoy!