Arnhemse meisjes
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5 Ingredients
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75 min total
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Serves 20 cookies
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Medium
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Netherlands
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Dessert
Recipe byThe ZestyPlate Kitchen
Crisp Dutch pastry biscuits from Arnhem, rolled in spiced vanilla sugar with cardamom and lime, then baked until golden and caramelised.
Arnhemse meisjes are wafer-thin Dutch pastry biscuits with a glassy, spiced sugar crust that shatters when you bite in. The knack is stacking several sheets of puff pastry and rolling them back down to the thickness of one, which is what gives that proper snap.
Jump to recipe
Prep 25 min
Cook 25 min
Total 75 min
Medium
Scale:
- 5 Slices Puff Pastry
- 100g Vanilla Sugar
- 1/2 tsp Cinnamon
- 1/2 Cardamom
- Zest of 1 Lime
Preparation
- Take the puff pastry out of the freezer and leave it to defrost.
- Flour the worktop, stack all the pastry sheets on top of one another, and roll them out until the whole stack is no thicker than a single sheet.
- With a round or oval cutter, stamp out as many biscuits as you can, cutting close together to waste as little as possible.
- In a small bowl, stir the vanilla sugar together with the cinnamon, cardamom and lime zest.
- Brush the flour off the worktop and scatter over a little of the sugar mixture.
- Brush the pastry with a little egg wash, dip it into the sugar mixture, then roll gently to press the sugar in.
- Lay the sugared pastry on a greased or lined baking sheet and leave to rest for 20 to 25 minutes, which makes the biscuits crisper still.
- While they rest, heat the oven to 180C.
- Bake for around 25 minutes, until golden brown and the sugar has caramelised.
- Serve your Arnhemse meisjes.
Tips from the ZestyPlate Kitchen
- Roll the stacked sheets as thin as you dare. Thinness is what makes these crisp rather than chewy.
- Give the sugared biscuits 20 minutes or so to rest before baking and they will crisp up far better.
- Press the sugar in firmly so it melts into a glossy, crackly top rather than just dusting the surface.
- Keep an eye on them in the last few minutes, as the sugar turns from golden to scorched very fast.
Frequently Asked Questions
Yes. Stack the sheets and roll them out thinner than they came, which gives you that classic crisp texture.
The sugar needs even heat and a full bake. Make sure the oven is properly preheated and don't lift the biscuits out too soon.
Kept in an airtight tin, well away from any damp, they stay crisp for roughly a week.
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