Taai-taai
Taai-taai (literally “chewy-chewy”) is a Dutch treat baked for Sinterklaasavond — St Nicholas’ Eve on the 5th of December. The name refers to its dense, elastic texture that comes from resting the spiced honey dough overnight. In earlier times, Dutch bakers used local honey and traded spices such as anise, cinnamon, and cloves to make these soft, fragrant biscuits. Traditionally, they were shaped into figures, animals, or initials for children.
There was also a romantic custom: a young man would offer a taai-taai biscuit to the woman he admired. If she accepted and ate it, it was taken as a sign that she returned his affection.
Taai-taai Cookies (Dutch Spiced Honey Cookies)
Soft, chewy Dutch honey cookies flavoured with anise and winter spices, traditionally baked for Sinterklaas in early December. Perfect with coffee or tea.
Equipment
- Cookie cutter
Ingredients
- 150 g honey
- 75 g soft brown sugar
- 2 tbsp water
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp ground anise seed
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- pinch salt
- 1 beaten egg or a little milk for brushing, optional
Instructions
- In a small pan, gently heat the honey, brown sugar, and water until the sugar dissolves. Remove from the heat and let it cool to room temperature.
- In a large bowl, mix together the flour, baking powder, salt, and all the spices.
- Pour the cooled honey mixture into the dry ingredients and stir, then knead into a smooth, slightly sticky dough.
- Wrap the dough in cling film and refrigerate for at least 12 hours (or overnight) to develop its chewy “taai” texture.
- Preheat oven to 170°C (fan 150°C). Roll the dough to about 6–8 mm thick on a lightly floured surface.
- Cut into shapes (traditional figures, hearts, or letters) and place on a parchment-lined baking tray.
- Brush with milk or beaten egg if desired and bake for 12–15 minutes until golden but still soft.
- Cool on a wire rack. The cookies will firm slightly as they cool but remain chewy inside.
Notes
Replace up to 50 g of the flour with rye flour for a more rustic flavour.
Reduce sugar to 50 g for a less sweet cookie.
If the cookies harden during storage, add a slice of apple to the tin overnight to soften them.
Traditionally shaped with carved wooden moulds for Sinterklaas celebrations.
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