3 cookies starting with the letter ‘D’: Digestive Biscuits, Drabbelkoek and Dutch Letter

Here are three cookie recipes from the world that start with the letter ‘D’. All of these recipes are fairly simple to follow, and sourcing ingredients shouldn’t also be a bother. Enjoy these cookies with a cup of hot tea, coffee, or cocoa, or just enjoy them on their own when you have sweet cravings. Most of these cookies have a long enough shelf life, so you needn’t worry about them going bad so quickly either. Keep reading to discover more.

Digestive Biscuits from the UK

There are so many different brands selling digestive biscuits in the market, but try making these at home for a homely experience. Enjoy with a cup of strong tea.

Ingredients:

• 60 g oatmeal flour (some extra for sprinkling on your work surface)
• 40 g whole wheat flour
• 40 g refined flour
• 50 g sugar
• 80 g cold butter
• A pinch of salt
• ½ tsp of baking soda
• 1 egg

Instructions:

• Preheat the oven to 190 C and grease your baking trays or line with parchment papers.
• In a large bowl, mix all the dry ingredients. You can make oatmeal flour at home by blending rolled oats in your mixer.
• Chop cold butter into small pieces or grate it. Add it to dry ingredients and mix until you get a grainy texture.
• Add beaten egg and combine until you get a dough.
• Transfer the dough to your floured surface and knead.
• Roll the dough till it’s about 5 mm thick. Use a cookie cutter to cut out biscuits and place them on the prepared tray.
• Prick holes in every biscuit with either a toothpick or a skewer; this is what sets them apart from regular biscuits.
• Bake for 15-20 minutes or until the biscuits look crisp and golden.
• Cool on a wire rack before enjoying them with a cup of tea.
• You can also dip them in melted Cadbury Dairy Milk or Cadbury Bournville.

Drabbelkoek from the Netherlands

This is a cookie recipe from the Netherlands that has been around since the 1700s.

Ingredients:

• 60g flour
• 30g buckwheat flour
• 200 g sugar
• 240 g butter
• 120 ml buttermilk
• A pinch of salt
• 2 tsp cinnamon powder
• 2 eggs

Instructions:

• Sift the flours in a large mixing bowl. Add salt, sugar, cinnamon, and egg.
• Slowly pour buttermilk into this mixture and whisk until you get a smooth batter.
• In a saucepan, melt butter over medium heat, don’t let it burn.
• Drop a tablespoon of cookie batter into the hot butter in a swirling motion to create a bird's nest.
• Flip the biscuit like you would a pancake, and cook the other side until both sides are crispy and golden brown.
• Repeat until you use up all of the batter.

Dutch Letter

A slightly arduous but unique recipe you simply must try once.

Ingredients:

Almond paste:

• 140 g almonds
• 300 g sugar
• 1 egg white
• ½ tsp almond extract

For the filling:

• 140 g almond paste
• 200 g sugar
• 1 egg
• ½ tsp lemon extract of lemon juice

Dough:

• 480 g refined flour
• 1 tsp salt
• 480 g cold butter
• 240 ml + 2 tsp chilled water
• 1 egg white

Instructions:

• Blanch and peel almonds, then blend them into a paste with powdered sugar.
• Then, add the egg white and blend once again.
• Shape it into a disk, wrap it tightly in cling wrap, and refrigerate. Before using, let it come to room temperature.
• Beat the almond paste, sugar, and egg together till smooth, then divide into four portions. Roll them into a 12x1/2-inch rope.
• In another bowl, combine flour, salt, and butter until you get a crumbly mixture.
• Add water and knead into a dough ball, then divide into four parts.
• Roll out each portion into a 14x6-inch rectangle, then place the almond paste in the center.
• Moisten the edges with either milk or water and tuck the filling in.
• Transfer the sealed side down on the baking trays, shaping them into an "S".
• Brush each cookie with an egg wash made with egg white and water.
• Prick the surface of every cookie with a fork before baking for 30 minutes.
• Cool before serving.