You can read a bit more about these delicious cookies in a post I wrote earlier. I tried a new recipe, which is definitely much tastier than the other one, so this one will be my go-to recipe from now on.
Kniepertjes (makes 16-32, depending on size)
From “De Banketbakker – Cees Holtkamp”
170 g flour
170 g caster sugar
85 g butter, molten
170 g water
10 g vanilla sugar
pinch of salt
Make a smooth batter with all the ingredients. Leave to rest for at least an hour.
Heat your flat waffle iron, and lightly grease if necessary. Pour some batter on the iron, depending on the size of the iron this needs to be a teaspoon, up to 3 tablespoons for a large iron. Cook until lightly golden. Immediately roll the waffle, small ones can be rolled around a wooden spoon, larger ones around a rolling pin or broomstick. Repeat with the rest of the batter.
Leave to cool completely before storing in an airtight container. Serve filled with whipped cream, but only pipe the whipped cream in just before serving to prevent sogginess.