- 300 gram honey
- 300 gram all-purpose flour + extra
- 2 tablespoons Dutch syrup (or maple syrup)
- 1 teaspoon anise powder
- 1 tablespoon speculaaskruiden
- 1 tablespoon baking powder
- pinch of salt
- 1 egg
Kitchen equipment needed
- standmixer of knead the dough by hand
- medium-sized bowl
- large bowl
- cling film
- cookie cutter
- oven tray lined with parchment paper
Preparation — 10 minutes + waiting time
If you’re using honey that’s too firm, you can heat it up so it becomes more runny. COMBINE honey and syrup in a large bowl. COMBINE flour, anise powder, speculaaskruiden, baking powder and salt in a medium-sized bowl. Gradually ADD flour mixture into the honey until you’ve reached a quite sticky dough ball. If the dough sticks to your hands too much, you can add a small layer of flour on the outside of the dough ball.
WRAP the dough with cling film and refrigerate for at least 2 hours, the longer you’ll wait the tastier it will become. PRE-HEAT the oven to 160 degrees Celsius or 320 degrees Fahrenheit.
Finishing the taaitaais — 20 minutes
DUST your work surface and rolling-pin with flour. ROLL out the dough until you’ve reached a lap of about 1 cm thick (0.4 inches). USE a cookie cutter and TRANSFER the cookies to a baking tray lined with parchment paper. Use a silicone kitchen brush to coat them with a thin layer of a beaten egg.
BAKE the cookies beautiful golden brown in about 10 minutes, depending on your oven. Don’t bake them too long, they will become hard instead of chewy. Let them cool off on a cooling rack, enjoy!