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These crisp and crumbly cookies are made with aged Gouda (or Parmesan, if you prefer), whole milk, and fresh cracked black pepper. There’s also a little gin in the dough, and these are traditionally served as a warm, savory nibble with a drink of cold gin. They’re great with bitter beer too, or simply on their own. For more Dutch dishes, get this Braised Endive with Bacon and Mustard Sauce recipe, and this Dutch Applesauce Raisin Cake recipe.
Recipe courtesy of Dutch Feast by Emily Wight, published by Arsenal Pulp Press 2017. Photo by Tracey Kusiewicz / Foodie Photography.