The Italian pizzelle and Norwegian krumcake come in a variety of flavours, with slight alterations. Like the kniepertjes, they are flat crisp cookies made with a press. While I could just use the recipe for a chocolate pizzelle, I thought it might be fun to use those recipes as an inspiration but stick more closely to the kniepertjes recipe to make a new Dutch inspired cookie. Living in Canada it’s a constant merging and reinventing of culture, so it seems appropriate to merge and create new recipes that are inspired by my heritage, but may even be new. If anyone out there knows of Dutch flavour variations of the kniepertjes, please send this my way.
I kept the mix of brown and white sugar of the kniepertjes recipe in the chocolate version to keep that bit of caramel flavour. I added a dash of cinnamon because I like the taste of chocolate and cinnamon together. And while I was playing, I also tried a lemon version, which my husband preferred to the chocolate.
½ cup butter
¼ cup brown sugar
¼ cup white sugar
½ tsp vanilla
2 ½ tbsp cocoa
1 ¼ cup flour ½ tsp
- Cream butter and sugars.
- Beat in egg and vanilla.
- Sift together flour, cocoa, and cinnamon, then stir into butter mixture.
- Leave in fridge for 1-2 hours.
- Roll into small balls and press in iron until darkened. Because they are darker, it’s a little harder to judge when they are done.
- Shape immediately into cone, bowl, roll, or lay flat.
- Let cool completely before storing.
Makes approximately 18 cookies.