I want to make some Dutch biscuits, zandkoekjes.

Going to ring some changes, try flavoring with vanilla, wattle seed on other biscuits. Demerara sugar on top of others.

The two-colored, one plain biscuit dough, one with cocoa added suffers a bit from not having real Dutch cocoa, brands like Va Houtens or Droste.

Oh yeah, anzac biscuits taste better, a richer taste, when using muscovado sugar rather than plain white sugar.

For Christmas lunch I will make some appeltaart, a cake of zand deeg (dough) with peeled sliced Granny Smith apples on top.

Jovial Monk wrote on Dec 4^th, 2025 at 10:35am:


Oh? What’s the brand name. I want to get some.
I found a butter in one Ritchies IGA in a tin. Was $10
I usually buy organic butter, prices between $5.50 to $8

Ingredients for the pie simmering in the oven, reducing the amount of liquid.

I have a roll of zanddeeg, a roll of zanddeeg with 1/4tsp ground wattleseed and half a roll of plain zanddeeg and half a roll of zanddeeg with a desertspoon cocoa mixed in in the fridge, firming up while the pie ingredients reduce.

zandkoekjes—biscuits with a sandy texture.

Zanddeeg—sand biscuit dough