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?
1 egg
6 grams of
baking powder
vanilla sugar
cinnamon
pearl sugar
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.
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.
crisp cake
knapkoek
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?
taste and tradition
