But even before the bridge, and the actors, and the movie and that horrible war, there was something else that was unique to Arnhem: its girls. Noooo, not those kind of girls. A light, sugary, flaky cookie called Arnhemse Meisjes, or Arnhem Girls. Maybe because the girls were sweet and eh....flaky? I don't know. I've never met anybody from Arnhem, to my knowledge, so I have no opinion on the matter.

Arnhemse Meisjes
1 cup all-purpose flour (approx. 150gr)
Pinch of salt
1/2 cup (125 ml) milk, warm (but not hot!)
1/4 teaspoon active dry yeast
1/2 teaspoon lemon zest or lemon juice
1 stick (115 grams) butter, room temperature
1/8 cup (20 grams) coarse sugar* (optional)
Mix the flour and the salt, stir the yeast in with the warm milk and let it sit for a couple of minutes so the yeast can be activated. Stir the milk and yeast into the flour, add the lemon juice and stir again. Now add the butter in small amounts while you knead/stir until everything comes together. Shape the dough into a sausage, wrap with plastic wrap and refrigerate for at least two hours. The dough will be a bit sticky but as soon as the butter hardens, it will be easier to handle.
Take out the dough and divide it into equal pieces, a little less than 1oz or 20 gr each. The recipe above should give you approximately 16 cookies. Roll each piece into a small ball. Pour the regular sugar into a bowl and roll the dough balls through the sugar. Retrieve the dough, wrap and refrigerate. Do not discard the sugar. Turn on the oven to 350F/175C.
Turn on the oven to 350F/175C. Retrieve the sugary dough balls from the fridge. Place a dough ball on top of the sugary counter and use a rolling pin to roll each ball into an oval shape, about 3 inches long. Turn it over and press the cookie into the (coarse, if using) sugar, making sure that both sides are well covered. Place each cookie on a silicone mat or parchment paper on a baking sheet. When all cookies are made, sprinkle the remaining (coarse, if using) sugar over the cookies and bake them golden in approximately 20 to 25 minutes.
The cookies will puff up, the sugar will caramelize and you will have a wonderful and unique cookie with a great story to serve with coffee.
Made these last weekend and they were awesome. They also only lasted about 12 hours before they were all gone. Oh well.. I can always make some more.
ReplyDeletenever knew that Roald Dahl loved these! My mother was an Arhems meisje, so these cookies are special to us. ;)
ReplyDeleteLove, love these cookies! Made them for Christmas, and these are the most requested cookie now in our home. Thanks!
ReplyDeleteWhat is the consistantcy if the dough ( before you make into a log) suppose to be. I feel like mine is really gooyee. Thankyou
ReplyDeleteDesiree, because there is so much butter, it could very well be gooey. Refrigerating it will help solidify the dough. If you feel it's too gooey before making the log, add a tablespoon of cold flour and knead that in, or roll the log in a little bit of flour before you wrap it. Refrigerate it, then run a test cookie (i.e. one single slice) to see if the dough spreads too much. That would happen if there is more butter and not enough flour to hold it together. If yes, add a bit more flour and knead that in. Hope this helps!
DeleteBakkerij Jurjus is now van Asselt Banketbankerij. http://www.vanasseltbanket.nl I will try to check it out next month and report whether the Arnhemse Meisjes are as good as expected.
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