A real old-fashioned biscuit, which in Katwijk used to be made by mother the wife to give to her husband for on board the fishing boats, so that a delicious biscuit with coffee could be enjoyed there. In the rest of the Netherlands, a variant of this biscuit is better known as Jan Hagel. The Kattukse cut really belongs to the Katwijk history, just like the sea jaw and the apple brother.

what do you need for a delicious amount of cookies:

• 150 gram butter at room temperature and cut into small cubes
• 200 grams of self-raising flour
• 125 grams of white mongrel sugar
• 2 teaspoons of cinnamon
• 1 packet of vanilla-flavored sugar
• 1 pinch of salt
• 1 egg (beaten)
• 100 grams of grain sugar (I bought at Welkoop)
  • ready in about 40 minutes, preheat oven to 170 degrees

Add all ingredients, except the egg and the sugar, in a bowl and knead into a nice dough.

Then roll out the dough on a piece of baking paper the size of your baking pan. It should be rolled out quite thin, about 3 to 4 millimeters. I have a fairly small oven so I divided my dough into three equal pieces and rolled that out. Beat the egg and spread it on your dough. Then divide the sugar over the slice, not too little but not too much. The cake can now be put in the oven for 20 to 25 minutes and can be baked nicely dark brown.

Remove the cake from the oven and immediately cut beautiful rectangular cookies from the still warm dough (I did it with the pizza cutter), neither too big nor too small. Then let it cool down well and then keep them in a can that can be closed properly, so you can enjoy this Katwijk treat for days.