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 Post subject: Roald Dahl's 'borrowed' recipe for Arnhemse Meisjes
PostPosted: Mon Dec 23, 2019 11:57 am 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2275
Location: Regina, Saskatchewan, Canada
Amongst many occupations, for 5 years I was a school librarian in 2 schools for grades K-12. Roald Dahl was/is wildly popular with kids and the second recipe was one he learned from a bakery while on tour. The triangle shapes recipe is a nice variation.

Quote:
ROALD DAHL Arnhemse Meisjes
from Cupcakeproject.com

Ingredients (this is for triangle shapes)
• 3/4 cup flour
• 1/4 cup milk
• 1/2 teaspoon instant yeast
• 1/8 teaspoon salt
• 1/4 cup unsalted butter room temperature
• 1/2 cup sanding sugar

Instructions
Mix flour, milk, yeast, and salt until stiff.

Cut butter into 4 pieces & mix in 1 piece at a time, beating for 1 minute between additions & an additional 3 minutes after the last addition. The dough be smooth & satiny.

Place dough in an oiled bowl that gives room to rise, cover in plastic wrap, & refrigerate for 2+ hours or overnight.

Preheat oven to 275 F. Sprinkle counter with sanding sugar, as you would flour.

Place some sugar on top of the dough and roll the dough out to 1/8" thick. Add sugar to the top of the dough & lift dough & add more to the bottom as needed to fill spaces that don't have much sugar or simply to keep the dough from sticking.

Use a pizza wheel or a knife to cut the dough into diamonds.

Place the cut dough onto a parchment-lined cookie sheet, each piece 1” apart.

Bake 30-45 minutes - until the cookies have puffed up slightly and are a light brown.

Cool
________________________________________________________________________________
(Thedutchtable.com)

The original

1 C flour (150g)
Pinch of salt
½ cup warm milk
¼ t active dry yeast
4 drops lemon juice
¼ pound butter, room temperature
Sugar

Mix yeast & milk - rest 5 min. Meanwhile, blend flour & salt then add yeast/milk & lemon juice & stir. Add butter in clumps and stir/blend/mixer until all comes together. Shape into sausage, wrap in plastic, & refrigerate minimum 2 hrs. or overnight. Divide into 16 equal pieces (20 g each) and roll each into balls. Spread sugar on counter, roll each ball in sugar. Plastic wrap and refrigerate. Preheat oven to 350F. Place each ball back onto sugary counter and rolling pin into elongated oval – about 3” long. Flip and repeat with second side. Place atop parchment or silicone mat and when all are in place, pour remaining sugar on top of all. Bake approximately 20-25 minutes, rotating 180 degrees after 15 minutes – until golden. Cool. Cookies will puff, sugar will caramelize – you will enjoy.


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 Post subject: Re: Roald Dahl's 'borrowed' recipe for Arnhemse Meisjes
PostPosted: Mon Dec 23, 2019 3:55 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1131
I love the last instruction-you WILL enjoy the cookies.


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 Post subject: Re: Roald Dahl's 'borrowed' recipe for Arnhemse Meisjes
PostPosted: Wed Dec 25, 2019 6:33 pm 
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5250
Location: Portland, OR
I'd never heard of these cookies before this thread.

_________________
The Fuzzy Chef
Serious Chef iz Serious!


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 Post subject: Re: Roald Dahl's 'borrowed' recipe for Arnhemse Meisjes
PostPosted: Sat Dec 28, 2019 11:42 am 
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2275
Location: Regina, Saskatchewan, Canada
Well, in fact, the baker was not happy in that his were famous. He shared it with the ‘famous’ author, and that was that. Later Dahl wrote a cookie book and included the recipe, not realizing that it was a closely guarded secret.
Ah well, too late to close the barn door...
They are quite wonderful!


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