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How to make your own Dutch Sinterklaas ‘strooigoed’

Strooigoed is a tempting mixture of biscuits and sweets that’s traditionally scattered by the Sint and his helpers during the Sinterklaas celebrations in the Netherlands. As you’d expect, you can order Dutch strooigoed direct from leading online Dutch supermarket, Holland at Home. But why not surprise your friends and family this year and have a go at making this festive treat yourself? Below you’ll discover how to make authentic strooigoed from pepernoten, schuimpjes and kruidnoten.

Dutch Sinterklaas treats

Kruidnoten and pepernoten

Although many Dutch think that kruidnoten and pepernoten are one and the same, the two varieties of Sinterklaas biscuit do in fact differ. Kruidnoten are typically round and crisp, whilst pepernoten tend to be square and slightly chewy. Kruidnoten (which roughly means ‘spice nuts’) also live up to their name, and contain more herbs and spices than pepernoten.

Kruidnoten ingredients

200 grams of flour
½ teaspoon of baking powder
150 grams of pouring syrup
2 teaspoons of cinnamon powder
1 teaspoon of ground cloves
1 teaspoon of nutmeg powder
1 teaspoon of coriander powder
A pinch of salt

Pepernoten ingredients

65 grams of self-raising flour
65 grams of flour
50 grams of butter
40 grams of brown sugar
1 egg yolk
1 tablespoon of water
½ teaspoon of speculaas spices
A pinch of cinnamon
A pinch of ground aniseed
A pinch of salt

Preparation (for both kruidnoten and pepernoten)

Preheat your oven to 160 C. Meanwhile place all of the ingredients into a mixing bowl and knead thoroughly into a firm dough. Now fashion the dough into small balls, place onto a baking tray (lined with baking paper), and press each one flat. Bake the kruidnoten and pepernoten for about 15 minutes or until golden brown, and then leave to cool.


Sint schuimpjes are deliciously soft, foamy sweets that are guaranteed to add a splash of colour to your strooigoed.


100 grams of white (caster) sugar
1 sachet of vanilla sugar
2 egg whites


Preheat your oven to 125 C. Meanwhile, lightly beat the egg whites in a mixing bowl. Now gradually add in both the sugar and vanilla sugar, and whisk thoroughly until it forms stiff peaks. Next fill a piping bag with the egg white mixture and then squeeze the contents (in a variety of different shapes) onto a baking tray lined with baking paper. Bake the schuimpjes for about 1½ hours before carefully removing from the baking tray.

Once sufficiently cooled, mix the kruidnoten, pepernoten and schuimpjes together in a bowl and either serve directly, or place into a hessian sack and distribute in the traditional manner.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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