Two of them are Cees Holtkamp and Kees Raat.
They are both really different and yet the same;
Cees Holtkamp started in Amsterdam in 1969 and is famous for his simple, straightforward and traditional approach to baking.
Kees Raat opened his ‘Unlimited Delicious’ in Amsterdam 15 years ago and became known for his originality and uniqueness.
These two masters are now combined in one beautiful little book: Koekje. (Cookie)
I can’t believe Koekje wasn’t here earlier - it’s indispensable.
The concept is brilliant; Holtkamp wrote down his (50!) recipes for all the classic Dutch cookies, - such as stroopwafels, Arnhemse Meisjes, Goudse Moppen and Jan Hagel… - and Kees Raat gave each cookie his own, creative twist and came up with 50 brand new cookies as Chocolate Blini’s, Javaanse Jongens and Zeeschuim (!)
Koekje is a clear-cut, beautiful book with on every single page a picture.
I love that I now finally have a book where all the recipes for good Dutch cookies are bound together.
And I’ve discovered so many new, which are in fact old, recipes(!)
Who still knows how a Haarlems Halletje or Nonnenscheetje taste?
And Haagsche Wind??
Haagsche Wind (Wind of the Hague) dates all the way back to 1880. Living in The Hague and never having tried it - how could I not make it?
(Plus it was a wonderful opportunity to use my new pastry bag from la Bovida that I still hadn’t used since my trip to Paris…!)
Haagsche Wind is a sweet little meringue cookie with cute looking almonds on top. It’s one lovely cloudy bite: crunchy on the outside and soft and airy inside.
Meringues are well loved in my family.
I once tried to make meringues, but it didn’t work out so well - this recipe however, is a keeper.
99 recipes left in ‘Koekje’…what will I make next?
- 3 egg whites
- 150g (¾ cup) finely granulated sugar
- 100g (½ cup) confectioner’s sugar, sifted
- 100g (1 cup) almonds, lightly roasted and roughly chopped
1. Preheat oven to 120° C (248° F) and line one baking sheet with parchment paper.
2. Beat, with an electric mixer, egg whites until frothy. Gradually add granulated sugar and mix until well blended. Beat in the confectioner’s sugar carefully until the mixture is white and glossy.
3. Fill pastry bag (with a 2cm, 1 inch tip) with the mixture and drop little dots on the prepared baking sheet. Sprinkle with the roasted almonds and bake for 20 minutes until set. Let cool completely before enjoying and store in an airtight container.
1017 HM Amsterdam
1013 EX Amsterdam