DUTCH ZANDKOEKJES / BUTTER COOKIES
250 gram self-raising flour
Makes +/- 30 medium cookies
110 gram unsalted butter (room temperature)
1 egg
100 gram sugar (castor or normal sugar)
1 bag vanilla sugar (not available in SA, unless you go to a Dutch shop, you can use a drop of vanilla essence that you mix in the sugar)
Sift flour in a bowl, add sugar and vanilla. Mix soft room temperature butter with the egg (simply with a fork) and add in the bowl with flour. Mix all ingredients by hand into a ball of dough. (It’s a stiff dough)
No need to refrigerate first. Roll the dough out to a minimum of 0,5 cm thick. (If you roll it out too thin you’ll end up eating crackers)
You can add anything you like to the dough, choc chips, raisins, dried cranberries or a little hole with jam in it.
Bake on 180° for 15 minutes. Let them cool and you have yummie Dutch zandkoekjes.
Keeps fresh up to 2 weeks in tight container
RECIPE AND PHOTO: Tamara La Marca
