Bokkepootjes are a traditional Dutch biscuit (cookie) that look like this. The word bokkepootjes means “goat’s feet”.
As much as I love the Dutch, I think there is a little bit of artistic licence going on because when have you ever seen a goat’s foot that looked like this. But then, would you want to eat a biscuit that anatomically resembled a goat’s foot? Probably not. Because, when you think about it, what does the chocolate represent? It must have trodden in something, right? And just what could that ‘something’ be . . . ? I’ll leave it to your imagination and move on.
Since discovering that these biscuits are naturally gluten-free, I had to have a go at making them. I admit that they have been on the list for a while, partly because the recipe I found for them a) used a lot of eggs and b) was incredibly vague. Let me give you an example :
Beat the egg whites with a measure of sugar.
Leave to dry for several hours and then bake slowly, they are not supposed to go brown.
Alrighty then. Really informative, thanks.
I scaled down the recipe, because if they didn’t work I didn’t want to have wasted a mountain of eggs, and as for the method, the ingredients and description of the biscuits sounded like a cross between a meringue and a macaron, so those are the methods I used to guide me.
Whether these have the correct texture or not I can not say, because of all the Dutch food I have eaten over the years, a bokkepootje has never passed my lips. Very remiss of me. I have seen them in the supermarkets, but that is as far as it has gone.
The amount of mixture that my scaled down recipe makes meant piping them into a ‘goat’s foot’ was either going to result in two massive ones or several weird deformed miniature ones. Therefore I decided round blobs – or dumplings (or if you want to be really crass, droppings, but let’s not go there again) – were going to be the order of the day.
The outcome was these very moorish, very delicious little morsels. Delicately flavoured with lemon and cinnamon, the outer is very slightly crisp and the inner is soft, almost like a coconut macaroon, but made of almonds. And the thin layer of dark chocolate on the base finishes the whole thing off.
They may not look truly authentic, but I declare them a success all the same.
- 2 egg whites
- 87g caster sugar
- 125g ground almonds
- 1 tsp freshly grated lemon zest
- 1/4 tsp ground cinnamon
- 1/8 tsp vanilla extract
- 50g dark chocolate
- Line a large baking sheet with non-stick baking paper.
- Whisk the egg whites until they start to become frothy.
- Add approximately 1/3 of the caster sugar and whisk until you have a stiff, glossy mixture.
- In a separate bowl mix together the ground almonds, lemon zest and ground cinnamon.
- Whisk the vanilla extract into the egg white mixture and then add the remaining sugar and ground almond mixture a bit at a time, alternating between each one.
- Transfer the mixture into a piping bag and pipe small mounds on to the prepared baking sheet. Tap down any points with a damp finger. Leave to ‘dry’ for an hour and a half.
- Pre-heat the oven to 160 Celsius / 140 fan / 320 Fahrenheit.
- Bake the bokkepootje dumplings for approximately 20 minutes, until they have firmed up and are just starting to go a pale golden brown around the edges. Remove from the oven and leave to go completely cold on the baking sheet.
- Once the bokkepootjes are cold, melt the dark chocolate. Dip the base of each bokkepootje in the chocolate and place back on the non-stick baking paper to set.
- Store in an air-tight container.
© The Pink Rose Bakery 2015