Naturally gluten free recipe for Dutch cookies known as Bokkepootjes – filled with butter cream, apricot jam or melted chocolate
3 egg whites (about 110 gram)
A pinch of salt
¼ teaspoon (1 ml) cream of tartar (optional, but help to stabilise the egg white)
½ cup (100 gram) white granulated sugar
1 cup (90 gram) ground almonds or almond meal
¼ cup (50 gram) castor sugar
½ teaspoon (2.5 ml) ground cinnamon (optional)
½ teaspoon (2.5 ml) vanilla extract or vanilla paste
About 20 gram flaked almonds
100 gram chocolate, to dip the ends in
Butter cream Filling:
1 egg yolk
1 tablespoon (15 ml) cornflour
1 tablespoon (15 ml) sugar
1/3 cup (80 ml) milk
½ tablespoon (2.5 ml) vanilla paste
A pinch of salt
50 gram butter
2 tablespoons (30 ml) or more icing sugar
Instead of the butter cream filling, you can use apricot jam, marzipan, or melted chocolate.
Beat egg whites, salt and cream of tartar in a large mixing bowl until foamy.
Gradually add the white granulated sugar and vanilla. Continue to beat until stiff peaks form.
Mix the ground almonds (or almond meal) with the castor sugar and fold into the meringue.
Line a baking sheet with baking paper.
Transfer the meringue to a piping bag with (preferably) a large plain spout tip. We used a Tupperware Squeeze It cake decorator.
Pipe strips of meringue, about 8 cm long, onto the lined baking sheet.
You can bake it immediately, but if you have time, allow the meringues to dry out somewhat for an hour or two at room temperature.
Preheat an oven to 160°C.
Bake them for about 25 minutes in the middle of the oven until done. (If they don’t stick to the paper they are most probably done.)
Allow to cool completely.
Mix the egg yolk and cornflour to a paste. Add a bit of cold milk if needed.
Boil the rest of the milk.
Add the cornflour paste to the boiled milk, mix well and then beat it to form a very thick custard.
Remove the custard from the heat and cover with cling wrap prevent a skin from forming on the top.
Allow to cool.
Cream butter, add custard and beat together until well creamed.
Add two tablespoons of icing sugar (or add more to taste).
Stir in the vanilla.
Meanwhile, melt the chocolate – preferably in a double-boiler – over barely simmering water.
To assemble the biscuits:
Place two chopsticks next to each other on a baking sheet.
Spread butter-cream (or other filling) on the flat side of a biscuit and sandwich it with another biscuit.
Dip both ends in the melted chocolate.
Place the dipped meringue on the chopsticks. The chocolate part should not touch the chopsticks.
Leave until the chocolate sets. You may need to put it in the fridge a bit, but don’t leave them too long.
They don’t keep very well, so eat on the same day.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.