koek

As far as I understand, it's pronounced like "kook."

The word is Dutch, and so is this lovely little loaf.

You might not be surprised when I tell you it has a slight black-licorice flavour, because of the anise powder. It has other warming spices, too — cinnamon, allspice and cloves — but the anise comes through the most.

If you don't love licorice, you might not love this loaf.

But if you do — oh, you're in for a treat.

It bakes up to be satisfyingly chewy and is absolutely the perfect thing slathered with butter right around mid-afternoon. With a cup of tea, of course.

This is another recipe from my friend Sheri's late mom, who was a wonderful home baker. If you'd like to try another recipe of hers, here's her Dutch marzipan cookies.

one year ago: eating out from amsterdam to vienna
two years ago: summer: germany
three years ago: mt. harris trail mix


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koek
original recipe from Mrs. Brink

2 c. wheat flour
     or gluten-free:
     70 g. millet flour
     70 g. oat flour
     70 g. sweet rice flour
     70 g. potato starch
     1 1/2 tsp. xanthan gum
1 c. brown sugar
3 tsp. baking powder
1 tbsp. cinnamon
1 tsp. anise
1/8 tsp. allspice
1/8 tsp. cloves
1/2 c. molasses
1 c. milk

Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan.

Get out a big bowl and mix the dry ingredients. Stir in the molasses and milk. Pour into loaf pans.

Bake 45 minutes to 1 hour, until set and a toothpick comes out clean.