For the third day of baked treats, here is one more recipe from Holland / Nehterlands. When I read about the history of these cookies, it was so fascinating and I wanted to try it. These Dutch cinnamon cookies are huge in size, about 3.5″ and are amde with a short crust pastry dough. So it is so flaky. A baker named Davelaar, bought a bakery from a Jewish baker during 1920. This cookie was very famous in that bakery and the name means Jewish cookies. So Davelaar continued the tradition and the name stuck. Interesting, right?
These cookies are made with a dough which is so much similar to short crust pastry dough. Very little milk is used in binding. The whole dough is completely made with butter and so it is quite flaky. The cinnamon adds a lot of flavour to the cookies. As with any butter based pastry dough, it is quite tough to handle. You need to roll it between parchment papers or plastic papers to avoid sticking. Slightly dust the papers with flour so that the cookies come out easily from the paper.
Recipe Source: The Dutch Table
Makes 12 Cookies
All Purpose Flour / Maida – 1 cup
Sugar – 1/4 cup
Milk – 1 tbs
Butter – 1/2 cup
Salt – a pinch
Cinnamon – 12/ tsp
Preheat oven to 180°C.
In a bowl, mix together flour, cinnamon and salt.
Cream together butter, sugar and milk until creamy.
Add the flour mix and bring it together to form a crumbly dough.
Place it between parchment sheets and roll it into 1/4″ thick disc.
With the help of a large cookie cutter, cut out cookies.
Arrange them on a greased baking tray.
Gather remaining dough and repeat.
Bake them in the oven for 15 minutes or until golden.
Cool in the tray and then store in airtight jar.