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Cookies from Cees & Klaas

Koekjes van Cees & Klaas - Lyklema Fine Art

Ideas for Art & Food come naturally. You see a painting and it reminds you of a dish. Or you think of a dish and look for a work of art or artist from the same region based on the atmosphere or, for example, the region where it comes from. It is not uncommon for certain cheeses and, for example, specific drinks to go well together. Think of Flamkuchen and Riesling or Pinot Blanc and Asparagus. And let's be honest, you often don't have an idea alone. Others have that too and also work it out and then hit you. Such as the initiative of Christiaan Ouwens from the gallery of the same name. He brought two craftsmen who celebrate their craft and master the craft down to the fiber. We have discovered Klaas Gubbels a few years now. His works of art, his visual language, are trend-setting for good reason. By simply experimenting with simple and repetitive subjects such as the chair, a cat, a dog and of course a coffee pot, which everyone knows, they become inspirational. Time and again. Like a dish in which you continually discover new layers of flavor and never get tired of eating it and can also be woken up for it every day. Everyone knows Bakery Holtkamp for its croquettes, but also for its delicious pastries and many types of cookies. Holtkamp's dishes have the same appeal. Culinary top. And that can only be done, especially in baking, by following the recipes, refining them and a lot of patience and dedication. Ouwens brought them together to create a recipe book. Cees Holtkamp supplied the recipes and Klaas made drawings in his own characteristic way. Simplicity is not simple. A super fun inspiring book. Full of Art & Food. A must have for us. Naturally, we chose the tastiest cookies and the famous coffee pot as the recipe for this section. Coffee hazelnut cookies.

160 grams of butter
50 grams of caster sugar
50 grams of icing sugar
1 tablespoon Nescafe
½ teaspoon salt
200 grams of patent flour
5 grams of baking powder
1 egg for brushing
200 grams of lightly roasted hazelnuts

Mix 160 grams of butter, 50 grams of caster sugar, 50 grams of icing sugar, 1 tablespoon of Nescafé and ½ teaspoon of salt. Then add the flour and baking powder and knead until smooth. Roll pills from the dough and let them rise in the refrigerator for an hour. Cut the dough into slices and spread on a baking paper and brush with egg. Place 3 hazelnuts on each cookie. Bake the cookies for 20 minutes at 170 degrees.

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