Amsterdamse Koggetjes: Difference between revisions
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:1½ tbsp water | :1½ tbsp water | ||
;for the biscuits | |||
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!original recipe !!Cees Holtkamp | |||
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:165g unsalted butter | :165g unsalted butter | ||
:150g basterd sugar or caster sugar | :150g basterd sugar or caster sugar | ||
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:½ a lightly beaten egg | :½ a lightly beaten egg | ||
:175g plain flour or zeeuwse bloem | :175g plain flour or zeeuwse bloem | ||
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: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 | # | ||
#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. When cool, break the caramel into very small pieces (if too large, piping later will be difficult) but not to a powder. | ||
#Put the butter, sugar and vanilla extract in food processor and blitz till butter incorporated. Add the egg and mix throughly | #*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. | |||
#*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. | |||
#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 | #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> | ||
<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> | ||
Latest revision as of 14:49, 20 March 2026
Ingredients
- for the nougatine
- 70g sugar
- 1½ tbsp water
- for the biscuits
| original recipe | Cees Holtkamp |
|---|---|
|
|
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
-
- 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.
- 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.
- 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.
- 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
Tessa Couperus https://www.patesserie.com/recepten/nougatientjes-amsterdamse-koggetjes/
Cees Holtkamp https://foodtube.nl/holtkamps-amsterdamse-koggetjes/
biscuit biscuits
Amsterdamse koggetjes biscuits
