Taaitaai

Taaitaai – These Dutch Holiday Cookies are chewy spicey cookies. Enjoy them with milk, tea, coffee or hot cocoa for a nice afternoon break during the hectic holiday season.
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Taaitaai
Taaitaai
Servings
dozen
Ingredients
  • 1 cup brown sugar
  • 1/3 cup Honey 
  • 1/4 cup Water
  • 2 1/2 cups All purpose flour, sifted
  • 1 1/4 cups Rye flour 
  • 2 tbsp Ground aniseed 
  • 1 tsp Speculaas Spice Mix
  • 1/2 tsp salt
  • 2 1/2 tsp 2 1/2 teaspoons baking powder
  • 1 Egg, beaten
  • 1 Traditional Dutch figurine mold (or cookie cutters)
Servings
dozen
Ingredients
  • 1 cup brown sugar
  • 1/3 cup Honey 
  • 1/4 cup Water
  • 2 1/2 cups All purpose flour, sifted
  • 1 1/4 cups Rye flour 
  • 2 tbsp Ground aniseed 
  • 1 tsp Speculaas Spice Mix
  • 1/2 tsp salt
  • 2 1/2 tsp 2 1/2 teaspoons baking powder
  • 1 Egg, beaten
  • 1 Traditional Dutch figurine mold (or cookie cutters)
Taaitaai
Instructions
  1. Add 3/4 of the brown sugar to a saucepan along with the honey and 1/4 cup of water. Bring to a boil.
  2. Remove the saucepan from the heat and stir in both types of flour, the salt, remaining brown sugar and the rest of the ingredients. Knead the dough until it's not so sticky. Add the extra water if too dry. Wrap in plastic wrap. Allow the dough to rest for 1-2 days, covered, in the refrigerator.
  3. Turn the dough out onto a floured surface and roll it out 1/2-inch thick.
  4. Preheat the oven to 350F.
  5. Cut the dough into shapes using a (lightly floured) figurine mold or cookie cutter and place on a lightly greased baking sheet. You can cut the cookies in squares or rectangles if you don't have a cookie cutter.
  6. Brush the shapes with the beaten egg. Bake the taai-taai in the preheated oven for 20-25 minutes. Cool on a rack.
Recipe Notes

Go here for Speculaas Spice Mix recipe, or substitute 1/2 tsp each: cinnamon, nutmeg and ginger

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