Taai Taai Cookies
These soft, chewy cookies are a Sinterklaas favourite.
Don't feel like making them yourself? You can always buy them here.
Ingredients
- 1 cup (190 grams) bruine basterdsuiker (brown sugar)
- 3/8 cup (130 grams) honey
- 1/4 cup (100 grams) water
- 2 1/2 cups (230 grams) flour
- 1 1/4 cups (200 grams) rye flour
- 1/4 tablespoon (4 grams) salt
- 2 tablespoons (15 grams) ground aniseed
- 2 2/3 teaspoons (10 grams) baking powder, sieved
- 1 large egg, beaten
Directions
- Add 7/8 cup of the brown sugar to a saucepan along with the honey and 1/3 cup of the water. Bring to a boil.
- Remove the saucepan from the heat and stir in both types of flour and the salt. Allow the dough to rest for 1 day, covered, at room temperature. The reason for this is rye flour absorbs 4 times more liquid than wheat flour, but it takes longer.
- Mix in the remaining 1 1/2 tablespoons of brown sugar, ground aniseed, the remaining 1 1/3 tablespoons of water and the baking powder and mix. Turn the dough out onto a floured surface and roll it out to 1/2-inch thick.
- Preheat the oven to 410 degrees F.
- Cut the dough into shapes using a (lightly floured) figurine mold or cookie cutter and place on a lightly greased baking sheet.
- Brush the shapes with the beaten egg. Bake the taai-taai in the preheated oven for 12 minutes.
- Serve and enjoy!
