Flat kniepertjes: let the waffle iron do the work
You do not need an oven for these thin wafers. A small ball of dough goes between the hot plates; a few minutes later, a light-brown biscuit is resting on the rack.
Editorial team Holland Magazine ·
Drenthe.nl describes kniepertjes as flat wafers traditionally baked in Drenthe on New Year's Eve. In this collection of regional recipes, you need not wait until December to try out the iron. The basic dough follows that source; the method has been developed for home use.
Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.
Equipment
An electric kniepertjes or wafer iron for thin wafers, kitchen scales, a heatproof spatula, a pastry brush and a cooling rack; not an iron for thick Belgian waffles.
Ingredients
- 250 g wheat flour
- 125 g softened unsalted butter
- 150 g white basterdsuiker (Dutch soft white sugar)
- 2 medium eggs
- 5 ml sunflower oil for lightly greasing the iron
Method
- Mix the butter and sugar. Mix in the eggs, then knead in the flour to form a soft, cohesive dough. Divide into about 30 balls of around 20 g. Do not taste the raw dough.
- Preheat the wafer iron to a medium setting according to its instructions. Lightly grease the plates with the oil using a heatproof brush. Beware of hot plates and escaping steam.
- Place 1 ball in the centre of the lower plate and close the iron carefully. Cook for about 2 minutes, depending on the appliance, until the wafer is light brown and cooked through. If it is still pale or doughy after 2 minutes, cook it a little longer.
- Lift the wafer out with the spatula and lay it flat on the rack. Leave to cool without rolling it up. Cook the remaining balls in the same way, adjusting the time or heat after the first wafer if necessary.
- Stack the kniepertjes only when completely cold. Cooking one wafer at a time, allow about 75 minutes for cooking, loading and removing them. Leave the last wafers to cool afterwards.
Storage
Leave to cool completely and store in a dry place in a tightly closed tin. Ideally, bake what you will eat in the near future; moisture softens the wafers.
Allergens
Contains wheat (gluten), milk and eggs.
Our own editorial adaptation for home cooking; not kitchen-tested. Quantities and timings are guides; also check the signs of doneness described.