In years of crisis, local bakers from Utrecht, a beautiful city in the middle of the Netherlands, would get creative! No baked sweet was thrown away, but instead used for one of these ‘Spoorpunt’ pastries. Since every batch of leftover cookies would be different, this meant the taste was different every time.
All the cookies are finely ground, whereafter butter and honey is added. The top layer is a mix of powdered sugar, some dried beet powder and a little bit of water. Serve the pastry with whipped cream and fresh fruits!
Dutch Pastry: Spoorpunt
- Kitchen Processor
- Non-stick Baking Pan
- Non-stick Baking Paper
- 600 gram Cookies mix of leftovers like cookies, sweets, bread
- 200 gram Butter + extra for greasing
- 350 gram Honey
- 200 gram Powdered Sugar
- Pinch of Dried Beet Powder or puréed raspberries
- Whipped Cream
- Crumble all cookies until very fine in the food processor.
- Fold the baking paper until it fits neatly in the baking tin. Then grease the paper slightly with some butter.
- Melt the butter in the saucepan on a low heat.
- When the butter is melted, you can turn off the heat. Add the honey to mix all wet ingredients.
- Mix the cookies with the honey and butter. Then add everything to the baking tin and press it well. Let the pastry cool down in the refrigerator until set.
- Mix the sugar with some dried beetroot powder. To color the glaze, you could also used some puréed raspberries! Then add some water, little by little, to make a thick glaze.
- Cover the mega cookie with the glaze. When you are ready to serve the 'Spoorpunten', add some whipped cream and fresh fruits!