Sieve the flour. Beat the egg. Let the butter soften. Mix the
flour with the sugar, baking powder, a pinch of cinnamon, a bag
of vanilla sugar, the egg and the butter. Knead until smooth
dough and let it rest for half an hour.
crisp cake - knapkoek
1 egg
6 grams of baking powder
vanilla sugar
cinnamon
pearl sugar
Knapkoek is an old specialty from Belgian and Dutch
Limburg and more specifically from the Meuse valley. This
specialty originated as a kind of ship's biscuit when
Maaseik was in use as a port for inland navigation
vessels. Due to its structure, the cake does not dry out
quickly and is therefore edible for a long time.
Roll out the dough into an inch thick cloth. Cut out circles with
a large ring. Carve undeep lines in a square pattern. Turn the
biscuits over now and put them in a baking dish on baking
paper. Brush the top with melted butter and sprinkle
generously with pearl sugar over it. Push the pearls into the
dough with a spatula.
Bake the cookies for 10 minutes in an oven preheated to
200°C.There are also many variants of this recipe. There are
versions with yeast instead of baking powder, with self-raising
flour, with spelled flour, with the addition of zest or liqueurs. But
whatever your own 'twist' you give to it, the end result must be
a well-baked cookie that says SNAP (knap) when you break it.
Logically right?
ingredients - info
250 grams of pastry flour
150 grams of granulated sugar
150 grams butter