Melt the sugar slowly
in a pan and poor on a buttered baking tray. Allow it to cool down and
break into small pieces. Mix butter, flour, vanilla sugar and baking
powder and stir in the caramel. Put little heaps with a tea spoon on
a greased baking tray, well apart (they spread). Bake 10-15 minutes
at 180 degrees, but keep watching since they should be very thin and
burn easily.
Koggetjes originate
from Amsterdam and the name is derived from "kog", a ship that was used
from the 10th to the 15th century and which was pictured on the old
flag of Amsterdam.
Another recipe from the capital
of the Netherlands
is Easter bread from Amsterdam.
On 27 October 1275 the founding of Amsterdam took place.
Inhabitants had built a bridge over the Amstel and therefore didn't pay
toll. On 24 August 1815 the city became
Dutch capital.
Click on culinary calendar for more
links between cooking and worldwide history.
