Dutch TaaiTaai

Dutch TaaiTaai
Makes: 20 taaitaai
Prep time:
Cook time:
Total time:
  • 19 gr anise flavoured sugar
  • 350 gr plain white flower
  • 13 gr baking powder
  • 12 gr Dutch spice mix
  • 1 tspn ginger powder
  • 2 gr salt
  • 225 gr honey
  • 35 gr golden syrup
  • 1 egg
Egg wash
  • 1 egg
Dutch spice mix
  • 30 gr cinnamon (15 teaspoons)
  • 4 gr white pepper (2 teaspoons)
  • 4 gr ground cloves (2 teaspoons)
  • 4 gr nutmeg (2 teaspoons)
  • 2 gr ground coriander (1 teaspoons)
  • 2 gr ginger powder (1 teaspoons)
  • 1 gr ground cardamom (1/2 teaspoon)
  1. Mix the anise flavoured sugar, flour, baking powder, Dutch spice mix, ginger powder and salt.
  2. Add the honey, golden syrup and one egg.
  3. Knead the dough quickly until smooth.
  4. Wrap the dough in cling film and refrigerate for at least half an hour.
  5. Preheat the oven to 150 °C and cover a baking tray with baking paper.
  6. Roll out the dough on a lightly floured surface until 1 cm thick and use a floured cookie cutter to cut out circles or other shapes. Recombine the scraps, roll out again and continue cutting taai-taai until all the dough is used up.
  7. Place the shapes on the baking tray without touching each other and brush with the beaten egg.
  8. Bake the taai-taai in the oven for 10 to 15 minutes until brown and done. Let them cool on a wire rack. The taai-taai will harden upon cooling.
Stuff to know
The taaitaai will harden when cooling so do not overbake them.
Taaitaai (literally chewy chewy) is a typical Dutch winter speciality.
Keep the remaining spice mix in an airtight container for later use.