Dutch tea biscuits from 1746

Ingredients

• 200 g of wheat flour (type 45)
• 75 g of powdered sugar
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon each: ground cloves, mace, and nutmeg
• 150 g of unsalted butter, at room temperature
• 275 ml of heavy cream
• 15 g of fresh yeast (or 4g of dry yeast) dissolved in 125ml of lukewarm water
• 1 egg
• 2 egg yolks
• 1 tablespoon of rose water
• 400 g of Zante currants
• 125 grams of grapes
• 1 egg white
• 1/2 teaspoon of rose water per 10g of white powder
• 50 to 60 grams of powdered sugar
• food coloring (optional)
• Silver beads or small sugar flowers

Mix the flour, sugar, spices, salt, and butter together.

Combine the cream, the dissolved yeast, the eggs, the yolks, and the rosewater, and gradually incorporate them into the dough while kneading, until you have a thick, smooth batter without any lumps.

Cover with a damp cloth and let it rise for about an hour in a warm place.

While you’re doing that, chop the Zante currants and the grapes.

Add them to the risen dough and let it rise for another hour.

Preheat the oven to 150 °C; check with a thermometer, as grapes burn easily at higher temperatures.

Spread the dough on a baking sheet lined with parchment paper, and bake in the middle of the oven.

Cook until golden brown, which takes approximately 2 to 3 hours depending on the oven and the thickness.

Place the cake on a board, cut it into small squares, and let them cool on a wire rack.

For the glaze, mix the egg white, rose water, optional food coloring, and powdered sugar until it is fully dissolved.

Brush the cookies with a thin layer, let them dry, and repeat if necessary. Decorate with sugar pearls or flowers.