Allergies: wheat, gluten, dairy
Kruidnoten, also called pepernoten, are a seasonal product in The Netherlands. They’re one of the Dutch Traditional Foods you must try when you’re in The Netherlands. It’s a small cookie that’s eaten in the time around Sinterklaas. It’s really popular and usually available in stores from the end of August into December.
You eat them by a handful, different than other, larger cookies. They’re simply delicious and like any other kid I grew up with them. It’s fun and not that hard to make them at home. I’ve made them many times together with Yuri. This time I used a recipe from Brenda Kookt. A Dutch food blog with lots of straight forward recipes. For a limited time I’m selling them also, till December 6th, they’re on the sales page.
Review
The recipe is perfect. I didn’t have to make any adjustments. This recipe makes great kruidnoten, which are perfect, not soft inside.
Another traditional Dutch cookie for Sinterklaas are gingerbreadmen, which are also on the overview blog. Traditional Recipes from Around the World are so diverse.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Kruidnoten
Ingredients
200 grams self-raising flour
100 grams dark brown castor sugar
2 tablespoons speculaas seasoning
1 teaspoon cinnamon
¼ teaspoon ground clove
75 grams butter softened
3 to 4 tablespoons milk
salt
Instructions
Mix the self-raising flour, sugar, speculaas seasoning, cinnamon, clove and a bit of salt. Add the butter and milk. Knead until you have a firm dough. Roll into a ball and wrap it in cling foil. Let it chill for 30 minutes in the fridge.
Roll small balls, the size of marbles, from the dough. Place them on a baking sheet and flatten them a little bit with your thumb. Bake in a preheated 180°C/355°F oven for 15 minutes. Let them cool down on the baking sheet.
Notes:
- Recipe source is Brenda Kookt.
- Enough for about 100 kruidnoten.
