The Koggen from Amsterdam

Directions

1. Preheat the oven. ⏱ ≈ 10 min
2. In a bowl, combine the flour, baking powder, powdered sugar, vanilla sugar, and salt. ≈ 4 min
3. Add the butter and milk, then knead the dough by hand until it is smooth and pliable. ≈ 10 min
4. In a cool place, allow to rest for 30 minutes. ⏱ 30 min
5. Place a piece of aluminum foil on the work surface and then spread butter evenly over the surface. ≈ 4 min
6. In a heavy-bottomed saucepan, melt the caramel over low heat, stirring occasionally. ⏱ ≈ 40 min
7. Remove the pot from the heat as soon as the sauce begins to simmer. ≈ 3 min
8. Pour: Pour the mixture onto the aluminum foil and let it cool. ⏱ ≈ 20 min
9. Remove the hardened, caramelized caramel from the leaf and break it apart on a cutting board using a rolling pin. ⏱ ≈ 10 min
10. Combine the crushed caramel with the dough. ≈ 4 min
11. Starting with the dough, form balls approximately 2 cm in diameter. ≈ 10 min
12. Line the baking pan with parchment paper, then arrange the balls on the baking sheet, spacing them about 5 cm apart. ≈ 3 min
13. Gently flatten the balls. ≈ 10 min
14. Insert the metal slightly above the middle. ≈ 3 min
15. Leave the gold leaf on for 15 minutes. ⏱ 15 min
16. Allow the Koggetjes to rest on the baking sheet for a few minutes, then carefully remove them with a spatula and let them cool flat. ⏱ ≈ 20 min