Dutch chocolate spiced cookies (chocolade pepernoten)
From now on, you can make your own chocolate spiced cookies (pepernoten). And, of course, much tastier than the store-bought variety.
Servings: 70 cookies
Ingredients
- 100 grams unsalted butter
- 125 grams dark brown caster sugar
- 250 grams self-raising flour
- 4 tsp speculaaskruiden
- Pinch salt
- 6 tbsp milk
For the chocolate
- 120 grams white chocolate
- 120 grams milk chocolate
- 120 grams dark chocolate
Instructions
- Cream the butter and sugar in a bowl. Once creamy, add the rest of the ingredients. Knead into a smooth dough. It is best to leave the dough to rest in the fridge, this will make it even tastier. Don't feel like waiting? You can continue right away.
- Divide the dough into small pieces and form balls. Place them on a baking tray lined with parchment paper paper, leaving enough space between them. You will probably need 2 or 3 trays.
- Bake at 180°C/350˚F (conventional oven) for 20-25 minutes. Leave them to cool on the tray.
- Once cooled, it's time to turn them into chocolate pepernoten. Work according to the type of chocolate. Melt two thirds of one type of chocolate in a double boiler. Once melted, remove the bowl from the pan and add the rest of this type of chocolate. Stir until completely melted.
- Dip the spiced cookies in the chocolate and place on a sheet of baking paper. Repeat for all the cookies and all the chocolate. Allow the chocolate to set completely before placing in a glass.
How to store
2-3 weeks in an airtight container