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Krakelinge
Figure-eight butter biscuits
Cape figure-of-eight butter biscuits with sugar and almonds
These twisted figure-of-eight biscuits came to the Western Cape with Dutch settlers and have stayed a fixture of Cape kitchens ever since, especially in older Afrikaans and Cape Malay households. You will find them in Boland towns at church bazaars and on Christmas tea tables, and they suit an afternoon pot of tea perfectly. The dough is rich and short; the tops are dipped in egg white and then in sugar mixed with chopped almonds and cinnamon, so they bake to a crackly, sparkling crust. The dip is an egg glaze; milk works too, with a little less shine. Chef's tip: roll the ropes on an unfloured surface, because a dusting of flour makes them slide and crack when you twist them; if the dough is too cold it snaps, so let it soften for a few minutes first.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the dough
- 5 ½ oz buttersoftened
- 2 ⅛ oz caster sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 9 oz plain flour
- 1 pinch salt
- 1 tbsp milkif needed
For the topping
- 1 egg whitelightly beaten (or 3 tbsp milk for an egg-free dip)
- 1 ¾ oz granulated sugar
- 1 ¾ oz almondsfinely chopped
- ½ tsp ground cinnamon
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Method
0/8 doneStep 1: Cream 5 ½ oz butter and 2 ⅛ oz caster sugar until pale, then beat in 1 egg yolk and 1 tsp vanilla extract.
Step 2: Mix in 9 oz plain flour and 1 pinch salt to a soft dough, adding 1 tbsp milk only if it is dry. Wrap and chill for 20 minutes.
20 minStep 3: Heat the oven to 350°F (325°F fan) and line two trays with baking paper.
Step 4: Put 1 egg white in a shallow bowl. On a plate, mix 1 ¾ oz granulated sugar, 1 ¾ oz almonds and ½ tsp ground cinnamon.
Step 5: Roll walnut-sized pieces of dough into ropes about 20 cm long and 8 mm thick. Twist each rope into a figure eight, crossing the ends in the middle and pressing them together.
Step 6: Dip the top of each biscuit into the egg white, then press it into the sugar and almonds. Set on the trays, coated side up.
Step 7: Bake for 12–15 minutes, until the bases are golden and the sugar is crisp and lightly caramelised.
15 minStep 8: Cool on the trays for 5 minutes, then on a rack. Store in an airtight tin for up to two weeks.
Nutrition per serving
- Calories
- 225 kcal
- Protein
- 4 g
- Carbs
- 25 g
- Fat
- 13 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does krakelinge take?
- About 60 minutes in total: 45 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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