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Taaitaai – Dutch Holiday Cookies

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  • Author: Ena Scheerstra


Chewy spiced cookies.


  • 350 g rye flour
  • 175 g flour
  • 175 ml water
  • 175 g honey
  • 100 g treacle/molasses
  • 1 tsp ground anise
  • 50 ml buttermilk
  • 75 g honey
  • 15 g speculaas spices
  • pinch of ground ginger
  • 1 tsp baking soda


  1. Mix rye flour and flour in a heat proof bowl.
  2. Bring the water to the boil and add the first measuring of honey, the treacle and the ground anise, bring back to the boil.
  3. Add the boiling mixture to the flours and mix well until a firm dough forms.
  4. Cover and leave to rest in a cool place for 2 days.
  5. Preheat the oven to 200C and line a baking tray.
  6. Add the buttermilk, second measuring of honey, speculaas spices, ginger and baking soda, mix until a smooth dough forms.
  7. Roll the dough to a thickness of 1 cm on a surface dusted with flour.
  8. Cut in squares or rectangles.
  9. Place on the prepared baking tray and brush with milk.
  10. Place in the preheated oven and bake for 30 minutes.
  11. Leave to cool on a rack.


Prep time does not include the 2 day rest. Alternatives for speculaas spices can be found in my post about speculaas.

  • Category: Baking
  • Cuisine: Dutch
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