Hail sugar, 110 g

What would an Epiphany cake be without the big grains of sugar on top? Hail sugar is not the only ingredient that adds the finishing touch, and various other delicacies also benefit from it. It is particularly typical on nut croissants, Easter plait, panettone or on some guetzli. But it can also be used to refine waffles, cakes and cinnamon buns, and the little crystals also look elegant on a cake. Let your creativity run wild and try the hail sugar on various pastries and desserts.

Recipe Jan Hagel - Dutch pastry

How about a traditional Dutch cookie? The Jan Hagel cookies are a mixture of cake and cookies and taste wonderful with coffee or tea.

For 24 pieces you will need
:150 g butter, soft100
g sugar1
pinch of salt1
whole egg225
g flour1
.5 g baking powder1
tsp cinnamonflaked almondshail sugar

Preheat your oven to 180 °C top/bottom heat. 2.
2. beat the softened butter together with the sugar and a pinch of salt in a bowl until soft. 3.
In a separate bowl, beat the egg, then add half of it to the butter-sugar mixture and stir well. 4.
4. add the sifted flour and baking powder together with the cinnamon and knead the mixture briefly until a nice dough is formed.
5. roll out the dough on a baking paper. The dough should not be bigger than the baking paper and the baking tray. If the dough is too soft, put it in the fridge for a few minutes, it will stick less.
After that you put the rolled out dough on your baking tray, brush it with the remaining egg and sprinkle it with the almond flakes and the hail sugar. Here you can determine the amount yourself, as it tastes best to you. 7.
Press the almonds and sugar a bit and put the dough in the oven for 20-25 minutes until it is golden brown.
After baking, you should cut it into pieces. It should still be warm, then it will be easier to cut into cookies.
9. after cutting, you can let the cookies cool on a cooling rack, or still lukewarm nibble the first.