Recipe for Dutch Jan Hagel Biscuits – flaky, thin and covered in nuts and sugar

Ingredients

Shortcake:
½ cup (100 gram) butter
Pinch of salt
1/3 cup (70 gram) sugar
1 egg, whisked. Use half of the egg in the dough, and keep the rest aside for later
½ to 1 teaspoon cinnamon
1¼ cup (150 gram) flour

Topping:
3 tablespoons (30 gram) coarse Dutch “kandij” sugar, pearl sugar, or coffee sugar. We use Chelsea’s Chunky & Crunchy Coffee Sugar
3 tablespoons (30 gram) thinly sliced almonds

How to
We use a rectangular, loose-bottom baking pan that measures 30 cm x 20 cm. Cut two sheets of baking paper of the same size.

Preheat the oven to 175°C.

Mix butter and sugar together until creamy.

Add the cinnamon, salt, and half of the whisked egg, and mix well.

Add the flour and mix briefly, until the dough starts to come together.

Remove from bowl, form it into a ball, and place between two sheets of baking paper.

Use a rolling pin to roll the dough into a rectangle that will fit into the bottom of your baking pan.

Remove the top sheet of baking paper (you will need it again), and place the dough on the bottom of the pan.

Brush the top of the dough with the leftover whisked egg.

Sprinkle the sliced almonds and sugar on top, replace the top sheet of baking paper, and lightly roll the sugar and almonds into the dough with a rolling pin.

Bake for 15 to 20 minutes, until golden.

Remove from oven and cut into 3 cm x 6 cm rectangles while still hot.

Leave biscuits to cool down in the baking pan.

 

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This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.