Amsterdamse Koggetjes - Revision history

Ch at 14:49, 20 March 2026

2026-03-20T14:49:47Z

← Older revision		Revision as of 14:49, 20 March 2026
Line 33:		Line 33:
	#Heat oven to 160℃		#Heat oven to 160℃
	#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		#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
	#When cool, break the caramel into very small pieces (if too large, piping later will be difficult) but not to a powder. ~~Sieve~~ the caramel to remove the finest powder - you want the small pieces.		#
			#*original recipe. When cool, break the caramel into very small pieces (if too large, piping later will be difficult) but not to a powder.
			#*Cees Holtkamp. Blitz the caramel in a food processor by pulsing till in small pieces. Sieve to remove the finest powder - you want the small pieces.
	#Two options.		#Two options.
	##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.		#*original recipe. 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.
	##Cees Holtkamp greases the trays instead of lining with paper so that the biscuits spread better.		#*Cees Holtkamp greases the trays instead of lining with paper so that the biscuits spread better.
	#Put the butter, sugar and vanilla extract in food processor and blitz till butter incorporated. Add the egg (or milk) and mix throughly		#Put the butter, sugar and vanilla extract in food processor and blitz till butter incorporated. Add the egg (or CH milk) and mix throughly
	#Add the flour and nougatine pieces and mix briefly till a soft dough has formed.		#Add the flour and nougatine pieces and mix briefly till a soft dough has formed.
	#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		#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.
	#Bake for 15 minutes till golden brown and cooked. Allow to cool on trays for a few minutes then transfer to cooling racks - or you can just loosen and shift them on the baking sheet		#Bake for 15 minutes till golden brown and cooked. Allow to cool on trays for a few minutes then transfer to cooling racks - or you can just loosen and shift them on the baking sheet

Ch at 14:41, 20 March 2026

2026-03-20T14:41:40Z

← Older revision		Revision as of 14:41, 20 March 2026
Line 10:		Line 10:

	;for the biscuits		;for the biscuits
	{\|class="wikitable" style="margin:~~auto~~"		{\|class="wikitable" style="margin:left"
	\|-		\|-
	!original recipe !!Cees Holtkamp		!original recipe !!Cees Holtkamp
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	<small>''Tessa Couperus'' [https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/ https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/]</small>		<small>''Tessa Couperus'' [https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/ https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/]</small>

			<small>''Cees Holtkamp''
			[https://foodtube.nl/holtkamps-amsterdamse-koggetjes/ https://foodtube.nl/holtkamps-amsterdamse-koggetjes/]</small>

	<div class="keywords"> biscuit biscuits </div>		<div class="keywords"> biscuit biscuits </div>
	<div class="recipeindexentry">''<small>Amsterdamse koggetjes biscuits</small>''</div>		<div class="recipeindexentry">''<small>Amsterdamse koggetjes biscuits</small>''</div>

Ch: Added Cees Holtkamp's recipe

2026-03-20T14:38:58Z

Added Cees Holtkamp's recipe

← Older revision		Revision as of 14:38, 20 March 2026
Line 9:		Line 9:
	:1½ tbsp water		:1½ tbsp water

	:for the biscuits		;for the biscuits
			{\|class="wikitable" style="margin:auto"
			\|-
			!original recipe !!Cees Holtkamp
			\|-style="vertical-align:top" \|
			\|
	:165g unsalted butter		:165g unsalted butter
	:150g basterd sugar or caster sugar		:150g basterd sugar or caster sugar
Line 16:		Line 21:
	:½ a lightly beaten egg		:½ a lightly beaten egg
	:175g plain flour or zeeuwse bloem		:175g plain flour or zeeuwse bloem
			\|
			:100g unsalted butter
			:80g gram basterdsuiker (basterd sugar or caster sugar)
			:1g salt
			:8g vanille sugar
			:12g milk
			:100g Zeeuwse bloem (plain flour)
			:35g nougatine
			\|}
	==Method==		==Method==
	#Heat oven to 160℃		#Heat oven to 160℃
	#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		#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
	#When cool, break the caramel into very small pieces (if too large, piping later will be difficult) but not to a powder		#When cool, break the caramel into very small pieces (if too large, piping later will be difficult) but not to a powder. Sieve the caramel to remove the finest powder - you want the small pieces.
	#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		#Two options.
	#Put the butter, sugar and vanilla extract in food processor and blitz till butter incorporated. Add the egg and mix throughly		##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.
			##Cees Holtkamp greases the trays instead of lining with paper so that the biscuits spread better.
			#Put the butter, sugar and vanilla extract in food processor and blitz till butter incorporated. Add the egg (or milk) and mix throughly
	#Add the flour and nougatine pieces and mix briefly till a soft dough has formed.		#Add the flour and nougatine pieces and mix briefly till a soft dough has formed.
	#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		#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
	#Bake for 15 minutes till golden brown and cooked. Allow to cool on trays for a few minutes then transfer to cooling racks		#Bake for 15 minutes till golden brown and cooked. Allow to cool on trays for a few minutes then transfer to cooling racks - or you can just loosen and shift them on the baking sheet

	<small>''Tessa Couperus'' [https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/ https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/]</small>		<small>''Tessa Couperus'' [https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/ https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/]</small>

Ch at 14:01, 12 November 2022

2022-11-12T14:01:31Z

New page

[[The Green_Book|⇐ The Green Book]]

[[File:IMG_2373.jpeg|400px|left]]

<br clear=all>
==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==
#Heat oven to 160℃
#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
#When cool, break the caramel into very small pieces (if too large, piping later will be difficult) but not to a powder
#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
#Put the butter, sugar and vanilla extract in food processor and blitz till butter incorporated. Add the egg and mix throughly
#Add the flour and nougatine pieces and mix briefly till a soft dough has formed.
#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
#Bake for 15 minutes till golden brown and cooked. Allow to cool on trays for a few minutes then transfer to cooling racks

<small>''Tessa Couperus'' [https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/ https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/]</small>

<div class="keywords"> biscuit biscuits </div>
<div class="recipeindexentry">''<small>Amsterdamse koggetjes biscuits</small>''</div>