Amsterdamse Koggetjes

⇐ The Green Book

Ingredients

for the nougatine

70g sugar

1½ tbsp water

for the biscuits

165g unsalted butter

150g basterd sugar or caster sugar

1 tsp vanilla extract

pinch of salt

½ a lightly beaten egg

175g plain flour or zeeuwse bloem

Method

1. Heat oven to 160℃
2. Line a baking tray with greaseproof paper. Put sugar and water in a saucepan and heat, dissolving sugar. Boil until a light brown caramel forms. Pour the caramel on to the line baking tray
3. When cool, break the caramel into very small pieces (if too large, piping later will be difficult) but not to a powder
4. Line tray with paper again. This quantity will fill two trays so you could line two trays and bake both at once depending on your oven
5. Put the butter, sugar and vanilla extract in food processor and blitz till butter incorporated. Add the egg and mix throughly
6. Add the flour and nougatine pieces and mix briefly till a soft dough has formed.
7. Put dough in a piping bag with a 10-15mm smooth nozzle. Pipe little mounds of dough of approx 2-3 cm, leaving plenty of space as the dough will spread considerably while baking
8. Bake for 15 minutes till golden brown and cooked. Allow to cool on trays for a few minutes then transfer to cooling racks

Tessa Couperus https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/

biscuit biscuits

Amsterdamse koggetjes biscuits