Statue of Abel Tasman

Goudse kaasbolletjes (little cheeseballs from Gouda)

Pepernoten (Gingernuts)

ingredients:

125 g self-raising flour

1 egg yolk

50 ml milk

75g butter, melted

100g grated mature Gouda

Salt and pepper

A little milk to glaze

Extra cheese for sprinkling (optional)

method:

Preheat oven to 180°C (350°F).

Mix all of the ingredients for the dough together. It should be fairly firm, but sticky. Roll the dough into marble-sized balls and place on a lined baking sheet. Brush with a little milk.

Bake for about 10 minutes. Take from the oven and sprinkle with a little extra grated cheese. (This is optional, but it does make them look better.) Bake for a further 10 minutes, or until golden brown. They should be quite dry and crispy. (Leaving them in the oven for an extra 10 minutes or so after you’ve turned it off will help to dry them out a bit. They will also become crispier upon cooling.)

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