Jan Hagel koekjes / Dutch spicy almond cookies / Resep Kue kering Klasik Jan Hagel

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Janhagel or Jan Hagel  (pronounced “Yahn Hahgel”) is one of typical Dutch cookie. It is a rectangular, brittle cookie, covered with granulated sugar (the 'hagel') and almond shavings. It's an old Dutch specialty. Make from a mix of buttery and flaky delicate shortbread crust coupled with crunchy nuts—traditionally either walnuts or almonds—and sanding sugar.

Previously, this cookie was known as 'Strontboen' Jan Hagel. Because when farmers had cleaned the stable the staff ate Jan Hagel.

Jan Hagel cookies (or Jan Hagel koekjes, as the Dutch call them) are one of those delicious recipes that are passed down from generation to generation.

As well as in Indonesia, this vintage cookie is very famous together with other Dutch-influenced cakes, snacks, or cookies like Kaastengels cookie, oliebollen, bitterbalen, or many other foods. Please do check those links to get more idea.

In Indonesia-with very much dutch influenced-, this cookie also special for holiday cookies such as Ied el Fitr, Christmas, or other religious holidays. Every house bake their own cookies recipes which mostly passed from grand-grandmothers to grandmothers to mothers 😊

The ingredient key that makes this cookie stand out from other cookies is speculaas spice or in Indonesian language, we call it "bumbu spekoek". 

Speculaas spice mix is an aromatic blend of spices and often used in Dutch cuisine. Speculaas spice mix is also known as Spekulatius, Speculoos, and Spekolaus.  

Jan Hagel koekjes / Dutch spicy almond cookies

By: Çitra's Home Diary

Ingredients:
◨ 300 gr margarine or butter, soft at room temperature
◨ 150 gr light brown sugar
◨ 2 egg yolks
◨ 350 gr AP flour
◨ 20 gr cornstarch
◨ 1 tbsp speculaas spice (*). Recipe for homemade speculaas spice here

For topping:
◨ 2 yolks
◨ 2 tbsp oil
◨ almond slices
◨ light brown sugar or turbinado sugar

Note:

(*) you can replace it with:

- 2½ tsp cinnamon powder

- 1/4 tsp cloves powder

- 1/4 tsp ginger powder

- 1/8 tsp nutmeg powder+white pepper powder

- 1/8 tsp cardamom powder

How to make:

1. Preheat oven 140℃ fan force or 150℃.
2. Beat margarine (or butter) with light brown sugar for about 5 minutes. Whisk in egg yolks and continue to whisk for about 2 minutes just until well combined.
3. Sift in all dry ingredients, then use a wooden spoon to mix well.
4. Divide the dough into two equal parts. Take a wide baking paper and place one part of the dough onto it. Using a rolling pin, roll the dough into a thinner sheet ( about 0,5 cm thin). Lay another sheet of baking paper (or plastic sheet) on top of the dough to prevent the dough stick to the rolling pin, try to shape it a rectangle. Do the same procedure to another part.
5. For topping; mix egg yolks and oil. Brush it all over the dough surface, sprinkle with turbinado/ brown sugar and almond flakes. 
6. Bake in preheated oven for about 20 minutes just until half cook. Take out from oven then cut the dough into 7 by 3 cm rectangle shape. Continue to bake for about 20 minutes more or until golden brown.
7. Remove from the oven and let it cool over a cooling rack before storing it into a jar.

Happy Baking ❤

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If you making this recipe, please let me know. 

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

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Janhagel atau Jan Hagel (diucapkan "Yahn Hahgel") adalah salah satu kue khas Belanda berbentuk persegi panjang , dengan taburan gula pasir kasar ('hagel') dan potongan almond atau kacang kenari. Salah satu kue kering khas Belanda yang sudah ada sejak dahulu kala. 

Sebelumnya, kue kering ini dikenal dengan nama 'Strontboen' Jan Hagel.

Kue Jan Hagel (atau Jan Hagel koekjes, demikian orang Belanda menyebutnya) termasuk kue kuno dan resepnya konon diturunkan dari generasi ke generasi.

Di Indonesia, kue ini juga sangat terkenal bersama dengan kue-kue khas peninggalan Belanda dulu, mulai makanan ringan atau kue kering seperti kue Kaastengels, oliebollen, biterbalen, atau banyak makanan lainnya.

Resep Kue kering Klasik Jan Hagel

Bahan-bahan:

◨ 300 gr margarine atau mentega, suhu ruang
◨ 150 gr light brown sugar atau bisa gula batok sisir
◨ 2 kuning telur
◨ 350 gr terigu serbaguna (protein sedang)
◨ 20 gr pati jagung (maizena)
◨ 1 sdm bumbu spiku (*). Lihat disini untuk membuat sendiri bumbu spiku

Untuk topping:
◨ 2 kuning telur
◨ 2 sdm minyak
◨ almond atau kenari cincang
◨ light brown atau gula pasir kasar

Note:

(*) jika tidak ada bisa diganti:

- 2½ sdt bubuk kayu manis

- 1/4 sdt cengkeh bubuk

- 1/4 sd bubuk jahe

- 1/8 sdt bubuk pala+ bubuk merica putih

- 1/8 sdt bubuk kapulaga

Cara membuat:

1. Panaskan oven suhu 140℃ (dengan kipas) atau 150℃ tanpa kipas .
2. Kocok margarin dan light brown sugar kurleb 5 menit. Lalu masukkan kuning telur, lanjutkan mengocok sebentar (kurleb 2 menit) sampai rata.
3. Ayak semua bahan kering yang lain. Aduk dengan sendok kayu hingga rata.
4. Siapkan baking paper yang lebarnya sesuai dengan loyang panggang kuker. Ambil sebagian adonan dan gilas adonan diatas baking paper yang sudah disiapkan, alasi dengan kertas baking / plastik lebar bagian atasnya agar tidak lengket.
5. Gilas setabal kira-kira 3-4 mm. Olesi dengan kuning telur lalu taburi dengan almond dan gula.
6. Panggang kurleb 20 menit hingga setengah matang. Lalu potong-potong 7 x3 cm. Panggang lagi hingga keemasan sekitar 20 menit.

Selamat mencoba, semoga bermanfaat.

Follow me at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚