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Knapkoek is a typical Dutch biscuit from Limburg, which was traditionally made using leftover ‘vlaai’ dough. Fortunately you need no longer bake a Limburgse vlaai in order to enjoy knapkoek – indeed, our simple recipe below prepares an authentic Dutch knapkoek no time!
First place all of the ingredients into a mixing bowl and knead into a firm dough. Allow the dough to rest in a cool place for at least 12 hours, before rolling it out with a rolling pin. Now preheat your oven to 220C. Meanwhile, use a plate of about 20 cm in diameter to cut a large biscuit from the dough. Alternatively, make smaller biscuits using a cookie cutter. Next place the biscuit (s) onto a pre-greased baking tray, melt a little butter in a saucepan and lightly brush your biscuit (s) with it. Finally sprinkle the biscuit (s) with sugar, before baking the knapkoek for approx. 10-15 minutes (depending on the thickness of the biscuit), or until a lovely golden brown. Perfect with a cup of tea or coffee.
Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.