Make your own kletskoppen

With a supply of these kletskoppen, you won’t have any time left to chat because your mouth will be full. And how delicious they are… Heel Holland Bakt winner Rutger thought so too, which is why they are featured in the Koekjesbijbel.

If the cookies become too dark, they will taste bitter, but if they remain too light, they will not be crunchy after cooling. So keep a close eye on them while they are in the oven.

Method

Preheat the oven to 180°C and line a baking sheet with parchment paper.

Stir the butter, brown sugar, vanilla extract and salt until smooth. Stir in the milk, then finally mix in the chopped almonds and Zeeland flour. Use a teaspoon to make small mounds of the batter and place them on the baking sheet with plenty of space between them. Flatten the mounds slightly.

Bake the batter for 6–11 minutes until you have beautiful kletskoppen. Let them cool on a wire rack.

Title: Koekjesbijbel
Author: Rutger van den Broek
Publisher: Carrera Culinair
Price: €29.99
Publication date: 3 August