To all our friends around the world who may know us as Tulp, Tulip or Tulipan, we send you the warmest season’s greetings with love, and wish you a very Merry Christmas and a Happy and Prosperous New Year.
For our international friends we thought you might like to try a typical Dutch Christmas biscuit recipe.
In the Netherlands, Christmas wreath cookies (called kerstkransjes in Dutch) are used to decorate the Christmas tree.
Why not make some yourself, the only problem is they taste so good they do not last on the tree too long.
To make kerstkransjes (adapted from Het Haagse Kookboek)
For the dough:
- 100g light brown sugar, sieved
- 200g plain flour
- 150g cold butter, finely chopped
- 1 egg white, lightly whisked
- 3-4 drops vanilla extract
- 1/4 teaspoon salt, finely ground
To finish the cookies:
- caster sugar
- flaked almonds
Preheat the oven to 160°C. Line a baking tray with greaseproof paper.
Put the sugar, flour, butter, egg white, vanilla and salt into a bowl. Use your hands to quickly knead to a smooth dough. If you have time, wrap the dough in cling film and chill for 30 minutes. You can skip this, but it’s just a bit easier to work with chilled dough.
Roll out the dough on a floured surface until just less than 1/2 cm thick. Use a large fluted cutter to make the biscuits and transfer to the baking sheet. Use a smaller round cutter to remove a disc from the middle of each biscuit.
Brush the biscuits with milk and sprinkle with flaked almonds and sugar.
Bake the cookies for around 20 minutes until lightly golden, turning half-way to make sure they colour evenly.
We hope you enjoy a little taste of Holland.
See you in the summer!