Sieve the flour. Beat the egg. Let the butter soften. Mix the flour with the sugar, baking powder, a pinch of cinnamon, a bag of vanilla sugar, the egg and the butter. Knead until smooth dough and let it rest for half an hour. Roll out the dough into an inch thick cloth. Cut out circles with a large ring. Carve undeep lines in a square pattern. Turn the biscuits over now and put them in a baking dish on baking paper. Brush the top with melted butter and sprinkle generously with pearl sugar over it. Push the pearls into the dough with a spatula. Bake the cookies for 10 minutes in an oven preheated to 200°C. There are also many variants of this recipe. There are versions with yeast instead of baking powder, with self-raising flour, with spelled flour, with the addition of zest or liqueurs. But whatever your own 'twist' you give to it, the end result must be a well- baked cookie that says SNAP (knap) when you break it. Logically right?

Crisp cake - knapkoek 

250 grams of patisserie flour 150 grams of granulated sugar 150 grams butter
Knapkoek is an old specialty from Belgian and Dutch Limburg and more specifically from the Meuse valley. This specialty originated as a kind of ship's biscuit when Maaseik was in use as a port for inland navigation vessels. Due to its structure, the cake does not dry out quickly and is therefore edible for a long time.
1 egg 6 grams of baking powder vanilla sugar cinnamon pearl sugar
Photo: streekproduct.be
A Recipe Guide For The Amateur Chef Belgian Cuisine

Crisp cake -

knapkoek  

250 grams of patisserie flour 150 grams of granulated sugar 150 grams butter
1 egg 6 grams of baking powder vanilla sugar cinnamon pearl sugar
Sieve the flour. Beat the egg. Let the butter soften. Mix the flour with the sugar, baking powder, a pinch of cinnamon, a bag of vanilla sugar, the egg and the butter. Knead until smooth dough and let it rest for half an hour. Roll out the dough into an inch thick cloth. Cut out circles with a large ring. Carve undeep lines in a square pattern. Turn the biscuits over now and put them in a baking dish on baking paper. Brush the top with melted butter and sprinkle generously with pearl sugar over it. Push the pearls into the dough with a spatula. Bake the cookies for 10 minutes in an oven preheated to 200°C. There are also many variants of this recipe. There are versions with yeast instead of baking powder, with self-raising flour, with spelled flour, with the addition of zest or liqueurs. But whatever your own 'twist' you give to it, the end result must be a well-baked cookie that says SNAP (knap) when you break it. Logically right?
Knapkoek is an old specialty from Belgian and Dutch Limburg and more specifically from the Meuse valley. This specialty originated as a kind of ship's biscuit when Maaseik was in use as a port for inland navigation vessels. Due to its structure, the cake does not dry out quickly and is therefore edible for a long time.
Photo: streekproduct.be
a recipe guide for the amateur chef Belgian Cuisine