Thank you so much for letting us know your Arnhemse Meisjes turned out so well. This recipe is so close to my heart it is great it finds its way around the globe 🙂

Enjoy your baking and sharing,

Marieke

I especially liked the fact that making the dough one day and letting it rest for several hours to overnight before finishing the cookies. Very handy.

Thank you for a fantastic recipe. It’s a keeper.

I found the notice informative. I’m surprised to see your comment continue onward into chastising about typos.

It’s easy to move on without being rude. This blog may not be for you.

Thank you Sharron,
We wrote this when we were overwhelmed with lists of questions and the homework remark was a bit of ‘in jest’, but we will look into it. Hope the ‘We love to help you’ (for over 12 years now) did not go unnoticed too 🙂

Hello Doreen,
190 grams flour = 1 and 1/2 cups plus a small teaspoon
100 milliliter milk = 1/4 cup plus 2 tablespoons plus 2 teaspoons or about 6.8 tablespoons
105 grams butter = 1 stick (which is about 113 grams) minus halve a tablespoon
You can also see which conversion works best for you on our conversion page: www.weekendbakery.com/cooki…nversions/

Hope you like the cookies!

Thank you Jan, we love your comment!

I am about to make your delicious cookies a second time – the dough is waiting for me in the fridge!

I was wondering how thick the dough is when you roll it out? If I roll it very thin, they are very crispy but if I leave a little thickness they have a bit of puff in them but they are not as crisp. Should I bake them for a bit longer to get them crispy and flaky? Or am I aiming for a more flaky cookie?

Dank u wel,
Jasmine

Hello Anna,
Because the dough has already had such a long period in the fridge there is no need for the extra 30 minutes you suggest, but if you want to try it it really will not hurt the end result we think. Because this is a bread-like dough you get a certain amount of puff, but it is more subtle than puff pastry. Could be, because all ovens are different, your cookies would benefit from a slightly higher oven temperature (especially in the beginning). Always resist the temptation to open the oven door during baking of course…you lose so much heat this way!

Enjoy your baking!

Maybe you can use our handy converter tool too Eveline, like Nadine below.
www.weekendbakery.com/cooki…nversions/

But we see there are only two things to convert and this immediately makes us happy with our scales and wanting to urge everybody to use them.
The flour would be 1 and a halve cup.
But we see the butter gets converted to…the following:
105 grams of butter is a quarter cup+ 3 tablespoons + 1 teaspoon + 1.2 quarter teaspoon, which is about 7.4 tablespoons.
Looking at it from another angle using your sticks of butter it would be 1 stick minus about 1 and 3/4 teaspoons butter.

You can maybe understand why (like us Europeans) more and more people are using scales when baking and why we are big advocates of this tool. You can see it in all the baking competitions on TV too. It is so hard to be exact and get a consistent result with cups and spoons.

Hope the ‘meisjes’ will be a success, they truly are delicious and special to us.

Thank you Nadine, hope you will be charmed by this special ‘koekje’ too! Also see the comment above.

woops I just found your converse chart so now I have what I need. This is a great cite thank you.

Thank you Karin,
Wonderful breads and baking on your website. I just spotted your limoncello cheesecake recipe and we just recently made some ourselves so using it in a cheesecake will be just the thing!

Happy (Christmas) baking,

Marieke