Crisp Dutch puff-pastry cookies from Arnhem, rolled in spiced vanilla sugar with cardamom and lime, then baked until golden and beautifully caramelised.
Video
Preparation
- Take the puff pastry from the freezer and let it defrost.
- Dust the counter with flour, stack the pastry sheets on top of each other, and roll them out until all five together are as thin as a single sheet.
- Using a round or oval cutter, press out as many cookies as you can, working economically.
- In a small bowl, mix the vanilla sugar with the cinnamon, cardamom and lime zest.
- Clear the flour from the counter and dust it with a little of the sugar mix.
- Brush the pastry with a little egg wash, dip into the sugar mix, and roll gently to press the sugar in.
- Place the sugared pastry on a greased or lined baking sheet and leave to rest for 20 to 25 minutes — this makes the cookies even crisper.
- Meanwhile, preheat the oven to 180°C.
- Bake for about 25 minutes until golden brown and the sugar has caramelised nicely.
- And there you have it — Arnhemse meisjes.
