Food You Can Eat : Kruidnoten

or pfeffernusse...on easy mode...with training wheels

13/12/23 farscythe 16

well…first off… baking these things for yourself in this country…in december…when you dont even have small kids what need to help out is probably a sign of insanity…. as even if you never buy or bake any you will have had your fill of them by january…. they are everywhere

but here we are…

anyways… what you will need

self raising flour – 250 gr (regular flower and baking powder works just fine….but i can find baking powder to save my life over here at mo)

dark brown sugar – 125 gr

speculaas spice mix – 2 tbsp (i dont know how available that is as a readymade thing in the states….but its not hard to make so heres a recipe https://cakieshq.com/recipe/speculaas-spice-mix/ )

a dash of salt (silly instruction that…i figure it means one shake of a salt shaker)

butter – 100 gr (chopped in to small chunks)

and milk – 5 tbsp

righto…first of grab yourself a bowl and throw all the dry stuff in there (flower,sugar,spices and salt)

there we go….bowl of dry stuff that if i ever seent one

whisk it all up for a bit to take care of any chunks that might have happened

still dry stuff…now somehow white again….amazing

then add your butter and milk

i shall dub thee lake buttermoore

anyways…kneed the fuck out of that till you end up with a nice solid doughball

and its brown again….this stuffs fucking magical

right…at this point i would say start heating your oven to 175c (345f)

grab an oven tray and some baking paper and enjoy turning your bigly doughball in to many many marble sized ones

lots and lots…of little doughballs….

anyways…once you got all that done…just chuck it in the oven for 25 minutes

and hey…bobs yer uncle

then just chuck em all in a bowl to cool off and place them where people can grab em in passing or whatever

recipe makes about 70 kruidnoten and can be made prep to finish in under 40 minutes (will take longer when enlisting children..)

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16 Comments

  2. This is not meant to be offensive, but your photos reminded me so much of that German boyfriend and his apartment from 40 years ago. There’s a very nordeuropäische look and vibe and you can always recognize it when you see it. It’s funny. I mean, really we’re only seeing the mixing bowl, but there’s something about the timer that provoked a very “a la recherche du temps perdu” emotion in me.

    By the way, a cursory googling revealed this explanation of dash, pinch, etc. I just throw caution to the winds and throw handfuls of any kind of flavoring into anything. Except salt. That I always use very sparingly.

    • lol… well nordeuropäische would be pretty accurate for my location….and i think my scales are from the late 80s soooo…i can see how you’d get that impression

      but hey it still works so why get a new one

      • Oh, it’s a kitchen scale! The Schnuckiputzi didn’t have one of those, no one I knew at the time ever did, but I started seeing them popping up stateside once I returned. Portion control, to put it mildly, has never been a huge concern of mine.

        • oh im not overly bothered about portion control when it comes to eating stuff

          but i love recipes in grams and mililiters and will follow them to the letter….the first time

          gives me an accurate base line from which to start modifying things to be more to my liking

          …….but i also just really like weighing and measuring stuff

        • Thank you Matty.  I now plan on using “Schnuckiputzi” regularly.

          I would also use “nordeuropäische” but I don’t know how to say it and I don’t know what it means.

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