Ingredients: 375 grams butter, 2 sachets vanilla sugar, 250 grams sugar, 250 grams caster sugar, 12 eggs, 375 grams flour, 50 grams cocoa powder,

Preheat the grill for at 220 degrees. Mix 375 grams butter with 2 sachets vanilla sugar and 250 grams sugar into a shiny mass. Divide 12 eggs. Mix the egg yolks with 250 grams caster sugar to light white mass. Beat the egg whites stiff. Mix the butter with the egg yolks and egg whites. Add 375 grams flour. Mix lightly together. Divide the batter into 2 bowls. Add to 1 bowl 50 grams cocoa powder and mix until you get a uniform color batter. Grease a springform of 22 centimeters. Scoop a layer of the light coloured batter in the springform and turn on the springform in the oven. After about 5 minutes get the springform from the oven and put a layer of chocolate mixture on top. Put it back in the oven for 5 minutes. Keep up to until you’re out of batter. If the upper layer is ready is the chocolate ’spekkoek’ also ready. Enjoy!

Time for a cake to bake with cookie spices. It was a ‘Quatre Quarts Cake’, a cake consisting of 4 equal parts. See the ingredients for the exact amounts.

Ingredients: 4 eggs, 250 grams sugar, 250 grams butter, 250 grams flour, 1 pinch salt, 1 sachet vanilla sugar, 1 tablespoon cookie spices,

Preheat the oven at 170 degrees. Mix 4 eggs with 250 grams of sugar until you have a creamy mixture. This could take several minutes before you get this creamy mixture. Melt 250 grams butter. Add to the creamy egg mixture 250 grams flour, melted butter, a pinch of salt and 1 sachet vanilla sugar. Mix this with a whisk to a good batter. Pour half the batter in a greased and floured cake tin. Mix the remaining batter with 1 tablespoon cookie spices. Mix this well with the batter. Pour this batter also in the cake tin. Put it cake tin approximately 60 minutes in the preheated oven. Let the cake cool well before you get it from the cake tin. Enjoy!

Ingredients: left-over of the dough from the Coffee Cookies, 2 apples, mixed nuts, raisins, brown sugar, cookie spices,

Preheat the oven at 160 degrees. Peel 2 apples and cut them into small cubes. Mix it with mixed nuts, raisins, brown sugar and cookie spices. Grease 3 mini springforms with butter. Roll the dough into thin rags and line in the springforms. Scoop the apple mixture in it. Make with leftover dough a grid on the apple pie. Place the springforms in the preheated oven for about 45 minutes. Let the mini apple pies cool. Serve with a scoop of ice. Enjoy!

Ingredients: 250 grams butter, 250 grams white caster sugar, 4 tablespoons coffee liqueur, 1 pinch of salt, 375 grams flour, 1 sachet vanilla sugar, 1 pinch of baking soda,

Mix 250 grams butter with 250 grams white caster sugar, 4 tablespoons coffee liqueur and a pinch of salt with a mixer. Add 375 grams flour, 1 sachet vanilla sugar and 1 pinch of baking soda and knead it thoroughly by the butter. Let the dough rest for at least an hour in the refrigerator. Preheat the oven at 170 degrees. Roll the dough into a flat lap and make cookies of a round shape. Place the cookies on a baking tray with baking paper held. Put the baking tray about 15 minutes in the preheated oven. Let the cookies cool on the baking tray. Enjoy!

I haven’t got a good translation for this ‘Spekkoek’, it is a sort of cake with all kind of spices. Originally from Indonesia.

Ingredients: 375 grams butter, 2 sachets vanilla sugar, 500 grams white caster sugar, 12 eggs, 375 grams flour, 1 pinch of salt, 3 tablespoons cinnamon, 5 teaspoons clove powder, 3 teaspoons nutmeg, 3 teaspoons cardamom,

Preheat the grill at 220 degrees. Mix 375 grams butter with 2 sachets vanilla sugar and 250 grams caster sugar to a shiny mass. Subdivide 12 eggs. Mix the egg yolks with 250 grams caster sugar to a creamy mass. Beat the egg whites stiff. Mix the butter with the egg yolks and egg whites. Add 375 grams flour and a pinch of salt. Mix this together. Divide the batter into 2 bowls. Add into 1 batter 3 tablespoons cinnamon, 5 teaspoons clove powder, 3 teaspoons nutmeg and 3 teaspoons cardamom and mix until you have a uniform color batter. Grease a spring form of 22 centimeters. scoop a layer of the light batter and turn on the spring form on the highest state of the grid in the oven. After about 5 minutes get the spring form from the oven and scoop a layer of the dark batter on top. Put this back in the oven for about 5 minutes. Do this until you haven’t any batter left. After 5 layers batterput the spring form at a lower grid in the oven. If the upper layer is ready the ’spekkoek’ also isready. Enjoy!

I have tried many recipes and tasted many brownies but this recipe remains the best. No “double chocolate” but just simply a brownie.

Ingredients: 65 grams plain chocolate), 110 grams butter, 2 eggs, 225 grams sugar, 1 teaspoon vanilla aroma, 1/2 teaspoon baking powder, pinch of salt, 110 grams flour,

Preheat the oven at 165 degrees (fan). Melt au bain-marie 65 grams plain chocolate with 110 grams butter. Let it cool slightly. Beat 2 eggs with 225 grams of sugar untile pale. Add 1 teaspoon vanilla aroma, 1 pinch of salt and 1/2 teaspoon baking powder and mix well. Add the chocolate and 110 grams flour. Fold it gently together. Grease a brownie tin and lined with baking paper. Pour the batter in the brownie tin. Put the brownie tin approximately 20 minutes in the preheated oven. Let brownie cool in the tin and then cut it into pieces. Enjoy!

It is difficult to translate ‘Boterkoek’, it can be buttercookie, butterpie but it sounds very strange. ‘Boterkoek’ is typically Dutch and easy to make.

Ingredients: 175 grams light brown sugar, 250 grams flour, 1 pinch of salt, 200 grams soft butter, 1 egg,

Preheat the oven at 155 degrees (fan). Mix 175 grams light brown sugar, 250 grams flour and 1 pinch of salt. Cut 200 grams butter into small cubes and beat 1 egg. Knead the butter, flour, light brown sugar and half of the beaten egg to a dough. Grease a round cake tin with a diameter of 24 centimeters. Press the dough in the cake tin. Spread the dough with the other half of the beaten egg. Cut with a knife a diamond pattern on the dough. Put the cake tin approximately 35 minutes in the preheated oven. Let the ‘boterkoek’ cool a bit in the cake tin. Enjoy!