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Spotlight on… hagelslag!

If you thought that the traditional Dutch breakfast product known as hagelslag (chocolate sprinkles) was only good for topping your bread or toast in the morning, then you thought wrong! In fact, Dutch chocolate sprinkles are simply irresistible in all manner of sweet treats – below you’ll find some tempting Dutch hagelslag recipes for inspiration.

brownies with Dutch chocolate sprinkles

Hagelslag brownies (brownies with chocolate sprinkles)

Remove half a pack of butter (approx. 125 grams) from the refrigerator and allow to reach room temperature. Meanwhile preheat your oven to 180C and line an oven dish or cake tin with baking paper. Now gently melt the butter and 125 grams of dark chocolate sprinkles au bain-marie in a saucepan, and stir thoroughly until nice and smooth. Remove the saucepan from the heat, add in 1 teaspoon of vanilla sugar, a pinch of salt and 300 grams of brown sugar, and stir thoroughly once more. Next add the eggs, one by one, and continue to stir. Now add in 125 grams of wheat flour and 80 grams of brown bread flour, and mix until smooth. Finally, pour the mixture into the oven dish and pop into your oven for 35 to 40 minutes, or until golden brown. Leave the oven dish to cool on a wire rack before slicing the brownies.

Koekjes met hagelslag (biscuits with chocolate sprinkles)

First preheat your oven to 180C and grease a baking tray. Take one pack of Koopmans Biscuit Mix and prepare the biscuit dough according to the instructions on the packaging. Now sprinkle 1 cup of chocolate sprinkles onto the dough and knead thoroughly once more. Next roll out the dough with a rolling pin and cut the biscuits with your chosen biscuit cutter. Finally arrange the biscuits (approx. 3 cm apart) on the baking tray and bake for 15 to 20 minutes, or until golden brown.

Cupcakes met hagelslag (cupcakes with chocolate sprinkles)

First preheat your oven to 180C. Meanwhile take one pack of Koopmans Efteling Fairy-tale Mini Cupcakes Mix and prepare the batter according to the instructions on the packaging. Now place the 10 supplied cupcake moulds onto the baking tray, pour in the batter, and pop into the oven for about 15 minutes, or until golden brown. In the meantime, prepare the topping according to the instructions on the packaging and then stir in a small amount of chocolate sprinkles. Once cooled, spoon the topping over the cupcakes and sprinkle with a final flurry of chocolate sprinkles, in addition to the glitter sugar supplied.

Roomboter truffels met hagelslag (butter truffles with chocolate sprinkles)

Pop 80 grams of butter and 1 cup of chocolate sprinkles into a bowl and mix thoroughly until smooth. Next sprinkle 3 tablespoons of cocoa powder onto a flat plate. Shape the butter / chocolate sprinkle mixture into balls and then roll them through the cocoa powder until generously coated. Place the truffles into the refrigerator for several hours before serving.

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

 

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