Viennese Whirl Biscuits (Spritsen)

Viennese Whirl Biscuits (Spritsen) | A Dutchie Baking


These are some of my favorite (Dutch) biscuits: buttery, short, easy! Well, easy when you know the trick to it: soft butter and “rubbing” it. Okay, I admit that sounds a bit sketchy, but don’t worry, you won’t go to jail for making these (only if your country has forbidden super delicious cookies).

Viennese Whirl Biscuits (Spritsen) | A Dutchie Baking

Viennese Whirl Biscuits (Spritsen) | A Dutchie Baking

I often go to Rutger Bakt for basic Dutch recipes, his recipes never have mistakes in them! I’ve heard he’s writing a Cookie Bible (yes you’ve heard that right) which is going on my book wishlist immediately. We Dutchies really have some of the best cookies. I prefer a Viennese whirl over a tooth-breaking biscotti any day of the week… And American style cookies are quite big, these can still be called “dainty” and are perfect for a high tea or fancy party. I hope you will enjoy them as much as I do!

Viennese Whirl Biscuits (Spritsen) | A Dutchie Baking


Viennese Whirl Biscuits (Spritsen) Recipe

Source: Rutger Bakt

Tools: piping bag fitted with 1M nozzle

Yields about 24 biscuits


225 grams unsalted butter, softened
125 grams caster sugar
zest of 1/2 lemon
1/4 teaspoon salt
2 tablespoons milk
275 grams plain flour

  1. Preheat the oven to 160⁰C. Line a baking tray with baking parchment.
  2. Cream the butter with sugar, lemon, and salt. It should be very creamy! Then add the milk and mix for another minute until incorporated. Add the flour and mix until incorporated. Turn dough out onto a clean working surface and use a dough scraper to spread it out over the surface and put the dough back together. Repeat this a few times, until you see the dough becoming paler.
  3. Fill the piping bag with the dough and pipe circles on the baking parchment (mine were about 6cm in diameter but you can make them as small or large as you want). Make sure they have plenty of room between them as they spread out a bit.
  4. Bake for 25 to 30 minutes, then immediately place them on a wire rack using a spatula or a palette knife. Eat when cooled. Enjoy!

Ciabatta Buns with Garlic and Italian Herbs

A Dutchie Baking | Ciabatta Buns with Garlic and Italian Herbs

If you follow me on Instagram (if you don’t, find me here: @dutchiebaking) you might have seen pics of my plants on my story. I’ve taken up gardening this year, as my dad wasn’t using his greenhouse. I’m growing tomatoes, cucumbers, bell peppers, LOTS of beans, strawberries and, most notably in the context of this recipe, herbs! Okay, I’ll admit, I cheated with the herbs… I bought most of them as a plant at my local gardening store. I did raise some sage and celery myself though!

A Dutchie Baking | Ciabatta Buns with Garlic and Italian Herbs

I usually add dried herbs to my dishes but fresh ones are a lot more flavorful I’ve noticed. I’ve been making homemade soups and sauces with my homegrown herbs and it’s been a very tasty experience! I saw this recipe in a bread baking book by the fabulous Levine van Doorne and couldn’t stop myself from making it. The hydration of this dough is quite high, so it is not an easy recipe, but if you follow the instructions carefully you can’t go wrong!

A Dutchie Baking | Ciabatta Buns with Garlic and Italian Herbs

Ciabatta Buns with Italian Herbs and Garlic Recipe

Adapted from: Meer Brood Uit Eigen Oven (I used only white bread flour instead of a wheat/semolina mix)

Yields: 9 buns

Tools: dough scraper, large bowl, roasting pan, pizza/bread stone, baking parchment


500 grams strong white bread flour
4 grams instant yeast
9 grams salt
400 grams water
1 sprig rosemary, needles finely cut
2 sprigs thyme, leaves finely cut
1 sprig oregano, leaves finely cut
2 garlic cloves, finely chopped

30 grams olive oil to coat bowl with

rye flour for dusting

  1. Add all dough ingredients to the bowl of a freestanding mixer with paddle attachment. Make sure the salt and yeast don’t come into direct contact. Mix at low setting for 10 minutes until the dough passes the windowpane test (use wet hands to test). If necessary, stop the mixer twice during mixing and loosen the dough from the bowl with wet hands/wet dough scraper.
  2. Coat a large bowl with olive oil, add the dough with a dough scraper and stretch the dough over itself so that all of it is coated in olive oil. Cover the bowl with clingfilm and leave for 30 minutes. Next, stretch the dough over itself with wet hands on four sides (like this). Repeat this resting and folding 3-4 times (with wet hands!!). After you’ve folded the dough for the last time, leave it for 30-60 minutes before you continue shaping it.
  3. Preheat the oven to 230°C/445°F. If you have a pizza/bread stone, preheat it in the oven as well. Place the roasting tin at the bottom of the oven. You’ll need the tin to put water in for steam once you bake.
  4. Dust your working surface with plenty of rye flour. Carefully turn your dough out onto the working surface. Flour your dough as well. Carefully stretch and push your dough into a square shape. Don’t push all the air out of it! Trim the sides of the square with a (wet/oiled/floured) dough scraper. Divide the trimmings into 9 pieces. Now divide the square into 9 smaller squares. Add the 9 smaller pieces from the trimmings to the bottom of the smaller squares. Flour the baking parchment with plenty of rye flour. Place the buns on it, if necessary, dust more rye flour on top. Cover with some cling film. Leave to proof for another 30-45 minutes. Make sure the buns don’t start sticking to the clingfilm. Dust more rye flour on top if this is the case.
  5. Slide buns (with baking parchment) onto your pizza/bread stone or place baking sheet in the oven. Pour 150ml of water into the roasting tin (be very careful with this, you might want to do this with oven mitts on). Immediately close the oven. Bake for 15 minutes, then take out the roasting tin and baking parchment. If the buns are very browned, turn down the temperature a bit. Bake for another 10-15 until they are a gorgeous golden brown.
  6. Leave buns to cool on a wire rack.

Dutch Egg Liqueur and Whipped Cream Cake

Dutch Egg Liqueur and Whipped Cream Cake | A Dutchie Baking

Happy Easter to one and all! For this year’s celebration I made an extra special (boozy) cake with Dutch egg liqueur (because you can’t have enough egg related things on Easter right?). The Dutch name for this liqueur is advocaat, which can also be translated to lawyer, but doesn’t have anything to do with this profession! Made with egg yolks, brandy and sugar, it’s rich, creamy and has a custard-like flavor. It’s also a Dutch grandmother’s favorite. You can find a recipe to make the liqueur yourself here or you can purchase it on this website.

Dutch Egg Liqueur and Whipped Cream Cake | A Dutchie Baking

Advocaat is usually eaten pure, with a dollop of whipped cream on top. I can remember countless birthdays where my grandmother and my aunties would eat it like there was no tomorrow. And yes, they did get tipsy! I guess it’s our version of eggnog.


Dutch Egg Liqueur and Whipped Cream Cake | A Dutchie Baking

Advocaat can be compared to Mexican Rompope and Polish Ajerkoniak although the latter is based on vodka. I have actually made advocaat with a variety of liquors, such as gin, rum and brandy (brandy is traditional). To be honest, as there is so much alcohol in them, I don’t really taste much difference, I’m not a liquor connoisseur!

Dutch Egg Liqueur and Whipped Cream Cake | A Dutchie Baking

This cake, then, is a take on the traditional advocaat-with-dollop-of-whipped-cream that is etched into my memory. It’s NOT suitable for anyone under the legal drinking age but you won’t get tipsy or drunk eating just one slice. If you eat the whole thing, that might be another story, but I wouldn’t particularly recommend doing that 😉

Dutch Egg Liqueur and Whipped Cream Cake | A Dutchie Baking

For a variation, you could swap the chocolate shavings out for chopped (hazel)nuts. I have also seen advocaat cakes where the sponge is sprinkled with some coffee – sounds delicious! And of course, this cake can be served on occasions other than Easter as well! Enjoy!

Dutch Egg Liqueur and Whipped Cream Cake | A Dutchie Baking


Dutch Egg Liqueur and Whipped Cream Cake Recipe

Tools: 24cm springform tin lined with baking parchment, piping bag with star (1M) nozzle, large palette knife

Serves: at least 12!



175 grams egg white
175 grams egg yolk (about 9 large eggs)
175 grams caster sugar
1 tablespoon vanilla extract
140 grams plain flour
35 cornstarch


1 liter of whipping cream
5 tablespoons caster sugar
32 grams whipped cream stabilizer
250 grams Dutch egg liqueur (advocaat)
100 grams chocolate shavings
chocolate Easter eggs

  1. Preheat the oven to 180C/355F. Line the bottom of the cake tin with baking parchment, grease the sides of the tin.
  2. To make the sponge, prepare a stainless steel or glass bowl and the whisk attachment(s) by rubbing it down with lemon juice or vinegar. This is to remove any remnants of grease. Then start whisking the egg whites at high speed. When the whites start to foam, add the sugar a tablespoon at a time. Whisk until stiff peaks form. Then turn down to medium-low speed and add the vanilla extract. Whisk for another 2 minutes. Turn the mixer off and fold the egg yolks into the mixture. Don’t over stir! In a separate bowl, combine flour and cornstarch. Sift into the egg mixture and fold in. Again, be careful not to overmix. Pour into the prepared cake tin. If you see any clusters of flour while pouring, lightly stir them in with a fork. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean (start checking at 25 minutes to be safe). When baked, immediately release from the tin and leave to stand on a wire rack with the baking parchment still on the bottom. Divide the cake in three parts horizontally.
  3. For the filling, whip up the whipping cream with the sugar and stabilizer. Divide in half and fold 80 grams of egg liqueur into one half. To assemble, first spread a thin layer of liqueur on the first cake layer, then spread half of the advocaat/cream mixture on top. Do the same for the second layer. Then cover the whole cake with the regular whipped cream using the palette knife. Fill a piping bag with a star nozzle with the remaining cream and pipe rosettes on top. Drizzle the remaining liqueur in the middle. Cover the sides of the cake with the chocolate shavings and sprinkle some on top. Top alternating rosettes with chocolate Easter eggs and you’re all set!


Dutch Breakfast Cake (Ontbijtkoek)

Dutch Breakfast Cake (Ontbijtkoek) | A Dutchie Baking

I did a small survey on my blog’s Facebook page asking what kind of bakes/recipes people would like to see on the blog and Dutch breakfast cake was a clear winner! It turns out there are a LOT of recipes available, some with rye, some with buckwheat or wheat or even spelt flour. The most genuine version of this cake is made with whole rye flour so I chose a recipe using only that. It might look weird using whole rye flour in a cake, but trust me, it works!Dutch Breakfast Cake (Ontbijtkoek) | A Dutchie Baking

Dutch breakfast cake is basically a heavier kind of ginger cake, which you can add dried fruits, stem ginger, sugar or nuts to. Our supermarket shelves are filled with many varieties, even sugar-free cakes using xylitol. The cake is eaten with breakfast of course, but is also a beloved afternoon snack with a cup of coffee, slathered in (real) butter.

Dutch Breakfast Cake (Ontbijtkoek) | A Dutchie Baking

I used speculaas spices in this cake but if you want, you can substitute them for mixed spice, or mix up another “koek” spices recipe. I like my breakfast cake with stem ginger as I can get a little nauseous in the morning, but of course you can mix in whatever addition you like! Pearl sugar sprinkled on top is a must in my opinion, as the cake itself is not very sweet, and I have a bit of a sweet tooth! I hope you’ll enjoy this Dutch breakfast staple as much as I do!Dutch Breakfast Cake (Ontbijtkoek) | A Dutchie Baking

Recipe Dutch Breakfast Cake

Source: Gezond leven van Jacoline, adapted by Handmade Helen

Tools: whisk, 30x12cm loaf tin (greased and lined with baking parchment)


200 ml full-fat milk
1 egg
100 grams (liquid) honey
90 grams apple butter
250 grams whole rye flour
2 teaspoons baking soda
pinch of salt
2 tablespoons speculaas spices 

50 grams stem ginger, chopped (optional)
pearl sugar (optional)

  1. Preheat the oven to 160C/320F.
  2. In a large bowl, whisk together (by hand) milk, egg, honey and apple butter. Mix flour, baking soda, salt and spices in a separate bowl and add to the wet ingredients in increments, making sure to whisk well after each addition. Mix the stem ginger in with the last increment of flour.
  3. Pour batter into the tin. Sprinkle pearl sugar on top (optional). Bake for about 60 minutes or until a skewer inserted in the middle comes out clean.
  4. Take cake out of the tin immediately after baking and place on a wire rack to cool completely. The cake tastes even better 2 or 3 days after baking! Best served slathered with butter.

Mini Christmas Stollen

Mini Christmas Stollen |  A Dutchie Baking

A Merry Christmas to you all! If you have loads of nuts and dried fruits left from making your fruit cakes and Christmas puddings, use them to make these mini stollen! I say mini, they’re not thát small actually but perfect to serve for Christmas breakfast. I like cutting them into smaller slices and slathering them with soft, real butter – ultimate decadence <3

Mini Christmas Stollen |  A Dutchie Baking

I’ve used up whatever I could find in my cupboard as filling in these stollen but feel free to make you own, unique filling with dried fruits, nuts, or even pearl sugar. Whatever the filling, you must sprinkle on copious amounts of icing sugar!

Mini Christmas Stollen |  A Dutchie Baking

Mini Christmas Stollen Recipe

Makes 8 small stollen

Source: base recipe from Uit de Keuken van Arden



375 grams strong white bread flour
10 grams instant yeast
50 grams sugar
160 ml lukewarm full-fat milk
1 egg
1/2 teaspoon speculaas spices or mixed spice
7 grams salt
75 grams soft unsalted butter, diced

Filling 1:

75 grams chopped dried apricots
100 grams golden raisins
125 grams currants
50 grams chopped almonds
25 grams chopped hazelnuts

Filling 2:

250 grams almond paste
zest of 1/2 orange
16 amarena cherries

1/2 – 1 cup of icing sugar

  1. Steep the dried fruits in some hot water (optionally with some orange liqueur or rum) for 15 minutes, then leave to dry overnight in a sieve.
  2. To make the dough, mix all the ingredients EXCEPT for the butter in a large bowl, making sure the yeast and salt aren’t touching each other directly. Knead for about 7 minutes in a free-standing electric mixer. Then add the butter a little bit at a time until all of it has been incorporated. Shape into a ball and leave for 15 minutes. Then knead in filling 1, by hand or with the mixer. Shape into a ball again and leave to proof for 1 hour.
  3. For filling 2, mix the almond paste with the orange zest. Half the amarena cherries.
  4. Divide the proofed dough into 8 pieces. Shape each piece into an oval shape with your hands. Divide the almond paste into 8 pieces and roll each piece to the same length as the wide side of the oval. Place it on the dough, then place 4 amarena cherry halves on top. Fold the dough over. Place on a baking sheet lined with baking parchment. Proof for another 45 minutes.
  5. Preheat the oven to 200C/390F.
  6. Once proofed, bake the mini stollen for 30-35 minutes. Leave them to cool on a wire rack. Once cooled, cover with plenty of icing sugar. Enjoy with some butter slathered on!