Sinter Klaasje kom maar binnen...

For who are not familiar with the Dutch tradition of SinterKlass, I refer you to some of my earlier posts where I went into much detail to explain some of the background of this very important family festival here in the Netherlands (Part I, Part II, Part III, Part IV, Part V and Part VI). As part of the tradition, starting in October you already can find the small cookies that the Zwarte Piets throw and/or pass out by the handfuls. These little cookies are also found in small bowls at the checkout counters of all the shops and stores as part of their otherwise non-existent customer service!

But the real fun comes not just in eating these little crunchies, but in making them yourself. For many years I was a volunteer at school helping youngsters measure out and make their own treats. As requested by a former ex-pat who got addicted to these yummies, I share here a recipe for Pepernoten. But my peronal favorite is not the traditional peppernoten, but the spicier, sweeter Kruidenoten which I already blogged about. And when you are tired of the cookies, but have a lot of leftovers still to use, there is the ever popular Kruidenoten Tiramisu that I also included!

Pepernoten

• 110 GRAM/4 OZ. SELF RAISING FLOUR
• 60 GRAM/2 OZ. BUTTER
• 50 GRAM/2 OZ. BROWN SUGAR
• 25 GRAM/1 OZ PANCAKE SYRUP
• 1 TBSP Kruidenoten Spices *

Melt the butter and dissolve the sugar and pancake syrup. Take the mixture off the heat and stir in the other ingredients. Mix well, put the dough in the fridge for two hours. Roll it out en cut out small squares or circles, using not more than a teaspoon size of dough. Bake 15 minutes at 175 degrees Celsius/350 degrees Farenheit.

Pepernoten are the original Sinterklaas-related cookies, though they have been replaced by Kruidenoten in popularity. They look the similar but taste blander. Kruidnoten are crispy like Speculaas, whereas pepernoten have more or less the same consistency as gingerbread.

• 30 GRAMS/1 OZ. CINNAMON
• 5 GRAMS/1 TSP GROUND CARDAMOM SEEDS
• 10 GRAMS/ 2 TSP GROUND GINGER
  
• 10 GRAMS/2 TSP NUTMEG
• 5 GRAMS/1 TSP WHITE PEPPER
• 5 GRAMS/1 TSP ANIS SEED
• 5 GRAMS/1 TSP CORIANDER SEED
• 10 GRAMS/2 TSP GROUND CLOVES

This spice mixture can be varied if you do not have all the ingredients, 20 grams/4 TSP of allspice can be substituted for cloves/white pepper/anis/coriander.