Amsterdamse Koggetjes

⇐ The Green Book

Ingredients

for the nougatine

70g sugar

1½ tbsp water

for the biscuits

original recipe	Cees Holtkamp
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	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

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. Sieve the caramel to remove the finest powder - you want the small pieces.
4. Two options.
   1. 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.
   2. Cees Holtkamp greases the trays instead of lining with paper so that the biscuits spread better.
5. Put the butter, sugar and vanilla extract in food processor and blitz till butter incorporated. Add the egg (or milk) 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 - or you can just loosen and shift them on the baking sheet

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

biscuit biscuits

Amsterdamse koggetjes biscuits