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Spotlight on… hagelslag!

If there’s one grocery item that the Dutch simply cannot do without, then it has to be hagelslag – delicious chocolate sprinkles that come in a variety of interesting shapes and tempting flavours, and are typically sprinkled over a slice of fresh bread and butter. But did you know that you can also use this popular Dutch treat as an irresistible ingredient in some of your favourite recipes? You’ll find a few mouth-watering examples below!

Dutch chocolate sprinkles

1. Hagelslagkoekjes (Dutch biscuits with chocolate sprinkles)

First preheat your oven to 175 degrees. Meanwhile place some Koopmans Biscuit Mix and butter (please refer to instructions on packaging for exact quantities) into a bowl, and knead thoroughly into a smooth dough. Now roll the dough flat with a rolling pin and cut into biscuit shapes using a cookie cutter or the rim of a glass. Next beat an egg in a separate bowl and then lightly brush each biscuit with it. Finally sprinkle the biscuits generously with your choice of hagelslag (dark or milk), and place onto a pre-lined baking tray. Bake for 20 to 25 minutes, or until a lovely golden brown.

2. Pannenkoeken met banaan en hagelslag (pancakes with banana and chocolate sprinkles)

First finely slice four ripe bananas. Now prepare your pancake batter using 1 pack of Koopmans Grandma’s Pancake Mix. Heat a knob of butter in a large frying pan and ladle in a thin coating of pancake batter. Bake the pancake on a medium heat until the top is nice and dry. Next cover the pancake with some banana slices and scatter with hagelslag (dark or milk). Fold the pancake in half and cook for a further minute on a low heat. Serve immediately.

3. Hagelslagcake (chocolate sprinkle cake)

Preheat your oven to 160 degrees. Empty 1 pack of Koopmans Farmer’s Cake Mix into a mixing bowl and add butter, sugar and eggs (please refer to instructions on packaging for exact quantities). Mix into a smooth cake batter before stirring in 200 grams of hagelslag (dark or milk). Pour the batter into a cake tin and bake for approximately 75 minutes or until the cake is golden brown. Allow to cool for 20 minutes before removing from the tin.

4. Ijs met warme chocoladesaus (ice cream with warm chocolate sauce)

Place 150 grams of hagelslag (dark or milk) into a saucepan and pour in a little water. Pop on a low heat and gently melt the chocolate sprinkles, taking care to slowly stir. Add a little water if necessary, to prevent the chocolate sauce from becoming lumpy. Finally spoon a few scoops of your favourite ice cream into bowls and drizzle immediately with warm chocolate sauce. Top the ice cream with a final flurry of chocolate sprinkles and enjoy!

5. Aardbeientoetje met hagelslag (strawberry dessert with chocolate sprinkles)

Rinse the strawberries, remove their stems and cut any big ones in half. Divide the strawberries among a few bowls and top with freshly whipped cream. Lastly sprinkle generously with hagelslag (milk or dark) and dig in!

Prefer to read this article in Dutch? Then why not visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants abroad?

2 comments on “Spotlight on… hagelslag!

  1. starproms

    Reblogged this on Oma and commented:
    This is something I was very familiar with when I was growing up. My mother, being Dutch, used this product a lot and so I thought it was normal. It wasn’t until much later on that I realised that English people didn’t use Hagelslag so much, only really as a cake decoration!
    There are lots of different sorts of Hagel including a very delicious aniseed variety. It’s called gestampe muisjes, which translated means little mice stamped on! because the aniseed seeds are crushed into a powder and then spread on bread.
    I had to be careful when I was small not to sneeze or blow too hard when eating the gestampe muisjes because otherwise they would blow up my nose and into my eyes.

  2. starproms

    Love it. I have to get it on the Internet but there’s always a box of two or three sorts in my English cupboard!

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