AI-generated image
Fryske dúmkes
Fryske dúmkes: Frisian anise and hazelnut thumb biscuits
DutchDúmkes, 'little thumbs', are crisp, spiced biscuits from Friesland, shaped by pressing the dough with a thumb or rolling it into a log and slicing; their flavour comes from aniseed and toasted hazelnuts, and they are dunked in coffee at Frisian kitchen tables. A common mistake is baking them pale, which leaves them soft; they should be golden and snap when broken. Chef's tip: lightly crush the aniseed before mixing, so its sweet liquorice flavour runs through every bite.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 24
Ingredients
For the biscuits
- 4 ½ oz soft butter
- 4 ½ oz soft light brown sugar
- 1 egg
- 8 oz plain flour
- 1 tsp baking powder
- 2 tsp aniseedlightly crushed
- 2 ⅛ oz hazelnutstoasted and chopped
- 1 pinch salt
Shop this recipe on Amazon
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Beat 4 ½ oz soft butter and 4 ½ oz soft light brown sugar until creamy, then beat in 1 egg.
Step 2: Mix in 8 oz plain flour, 1 tsp baking powder, 2 tsp aniseed, 2 ⅛ oz hazelnuts and 1 pinch salt to a firm dough. Chill 20 minutes.
20 minStep 3: Heat the oven to 350°F (fan 325°F). Roll into walnut-sized pieces, shape into ovals and press each with your thumb.
Step 4: Bake for 15–18 minutes, until golden. Common mistake: pale biscuits; they stay soft.
18 minStep 5: Cool on a rack. Keeps 2 weeks in a tin.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 13 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fryske dúmkes take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of soft butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of soft light brown sugar?
- White sugar + 1 tsp honey or golden syrup per 100g.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform torta
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Ma'amoul
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
American