Jan Hagel Cookies

Jan Hagel cookies are a type of Dutch cookie that is made with brown sugar, butter, flour, and nuts. They are named after Jan Hagel, who was a Dutch baker in the 17th century. The cookies are traditionally served on special occasions such as Christmas and New Year’s Eve.

Ingredients

  • 1 cup butter, 1 cup brown sugar, 2 cups whole wheat flour, ½ teaspoon ground ginger, 1 egg yolk, 1 egg white, ½ cup finely chopped pecans

Instructions

1. Preheat oven to 300 degrees F (150 degrees C).

2. Cream the butter and sugar. Add the egg yolk and beat thoroughly. (This should be very creamy.) Add the flour and cinnamon and mix well.

3. Spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Brush on a film of egg white mixed with a little water. Sprinkle the nuts over the top .

4 Bake for 1/2 hour at 300 degrees F (150 degrees C).

5 Remove from oven and cut into squares or oblongs while still hot out of the oven.. When cold, remove from cookie sheet

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 120
  • Fat: 7 g
  • Saturated fat: 3.5 g
  • Unsaturated fat: 3.5 g
  • Trans fat: 0 g
  • Cholesterol: 20 mg
  • Sodium: 70 mg
  • Potassium: 40 mg
  • Carbohydrates: 14 g
  • Fiber: 1g
  • Sugar :7g
Jan Hagel Cookies

What do the Dutch call cookies?

In the Netherlands, cookies are called koekjes. This word is derived from the Dutch word for cake, which is taart. Koekjes are typically small, round, and flat, with a sweet flavor. They may be made with butter, sugar, flour, eggs, and baking powder or soda. Some common variations include chocolate chip cookies, almond cookies, and gingerbread cookies.

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Koekjes are often served as a snack or dessert. They can be enjoyed on their own or with a cup of coffee or tea. Cookies may also be used as an ingredient in other desserts such as ice cream sundaes or milkshakes.

The Dutch have been making koekjes for centuries. The first known recipe for these cookies dates back to the early 1800s. Since then, they have become a popular treat both in the Netherlands and around the world.

Why is it called speculoos?

The speculoos cookie originates from Belgium and is a traditional Christmas treat. It is made from brown sugar and spices, and has a distinctive flavour which many people enjoy. The name of the cookie is believed to be derived from the Latin word ‘speculum’, meaning mirror. This is because the cookie is the mirror image of the wooden mold in which it’s been made.

Speculoos cookies are often enjoyed with tea or coffee, as their flavour compliments these drinks well. They can also be used in other recipes, such as being crushed and used as a topping for ice cream.

Is speculoos the same as speculaas?

Yes, speculoos and speculaas are the same thing. Both terms refer to the traditional crispy, spice cookies that originated in Belgium. These cookies are often made with a brown sugar and cinnamon flavor, and they can be found in many European countries. Lotus Biscoff Cookies are one type of speculoos/speculaas cookie that is widely available.

How do you make Jan Hagel cookies?

To make Jan Hagel cookies, you will need: -1/2 c butter, softened -1/2 c sugar -1 egg yolk -1 1/2 cookie sheets -a fork -300 degrees F (150 degrees C) oven First, cream the butter and sugar. Add the egg yolk and beat thoroughly. The mixture should be very creamy. Next, spread thinly on 1 1/2 cookie sheets. Press down mixture with fingers, then score with a fork. Bake for 1/2 hour at 300 degrees F (150 degrees C). Remove from oven and cut into squares or oblongs.

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What is the difference between speculaas and speculoos?

The two types of biscuits are quite similar in appearance and taste. However, the main difference lies in their spice content. Speculaas biscuits contain a number of different spices while speculoos biscuits often include only one spice: cassia. It is believed that speculoos biscuits originated in the Belgian region of Verviers in the early 19th century.

While both kinds of biscuit are delicious, many people prefer the flavor of speculaas, as it is more complex and nuanced due to the presence of multiple spices.

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