Hello and welcome to 2016’s edition of the 12 Bakes of Christmas! I’ve been looking far and wide for some interesting festive baking, and hopefully you will enjoy what is to come over the next few weeks.
Today (5 December) is Sinterklaas in the Netherlands. This is the day on which St Nicholas (or Sinterklaas, the origin of the name Santa Claus) is said to come from Spain on a boat to distribute gifts and sweets to children, leaving those treats in clogs, or these days, more modern types of shoe. Alongside presents, it is traditional to get a chocoladeletter (your initial in chocolate!) as well as pepernoten and kruidnoten (spicy little biscuits – recipe here). Unless, of course, you are in Belgium, in which case you do all this on 6 December, because you’re Belgian and not the same as your Dutch neighbours.
One of the traditional treats is an incredibly sweet item called borstplaat. This name translates as “breast-plate”, and not “flat-chested” as I originally thought, which upon reflection would be a very peculiar name for a sweet aimed at children! But I can see where the name comes from – the resulting pieces are flat and glossy, and seem hard to the touch, just like pieces of armour.
The reason that borstplaat is so sweet is that it is mostly sugar that has been cooked up with a little water, milk or cream, and sometimes a little butter, and then flavoured with whatever takes your fancy. Flavours such as chocolate, vanilla and coffee are traditional, but you could go with whatever flavour you like – strawberry, orange, lemon, just go crazy!
Something so sweet is easy to scoff at today (even if we Brits make it a personal challenge to eat our own weight in mince pies during December), but something like borstplaat makes sense when you look at it historically. In times when sweets were a real treat, it would be a really big deal to get a few pieces of something so sweet at Christmas time, and if you’re only getting this once a year, then it was easy for parents to look the other way. In fact, borstplaat does have a old-fashioned quality to it, which reminded me of things like sugar mice, with a texture rather like Scottish tablet. And this stuff is oh so sweet! Did I mention that?
Borstplaat is incredibly easy to make. You throw everything in a pan, bring to the boil, add a flavour, mix for a bit to encourage sugar crystallisation to start and then pour it out. You can make it in less than 15 minutes. It is also very simple to make different flavours – I made vanilla, chocolate and peppermint, but you can let your imagination run wild. Just be prepared for the fact that this stuff is very, very, very sweet. Either make just a small batch, or make sure you’ve got dozens and dozens of people coming to eat the stuff!
My recipe is something called roomboter borstplaat, made with butter and cream. You can make it more simply with water or milk, but the key thing is that you want to get the sugar to dissolve during the boiling process. I’ve added a few spoonfuls of water to the mixture. This doesn’t appear in a lot of recipes, but I found it guarantees that the sugar dissolves, and the extra water will evaporate during cooking anyway.
To shape the borstplaat, you need to work quickly. You need to boil the mixture, then beat it until it becomes a little dull and just starts to go grainy. Then you pour it into a tray, or into prepared moulds, and leave it to set. You know you’ve got it right when the frosted effect appears on the top of the borstplaat.
As you can see, I went a bit crazy and used lots of metal cookie cutters on a sheet of greaseproof paper as moulds. This definitely made for one my best pictures in a while, bit in the spirit of honesty, it was not the easiest way to make this stuff. Single pieces of borstplaat are fairly robust, but when you’re trying to get it out of these moulds with fiddly corners, it can be irritatingly fragile and I had quite a few breakages. If you want to try making them this way, go for simpler shapes, and make sure they are very, very well buttered so that nothing sticks. The hearts and discs were the easiest to get out of their moulds. It turns out that the Dutch have special moulds for making borstplaat which come apart in pieces! If only I’d known before…
If you are impatient or prefer to make life easier for yourself, I would recommend that you just make a slab of this stuff, then break it into pieces as needed. Lining a bread tin with greaseproof paper will get you a nice, rectangular block.
If you want to get fancy, then use a silicone mould – I had one for making jelly babies, and made these cute little guys. The silicone mould was the easiest way to make elaborate shapes – they just slipped right out once the borstplaat was cool. Just be sure that your moulds are heat-resistant! The mixture it is pretty hot when you pour it in, and you don’t want a sugary molten plastic disaster!
So there you have it! We’ve kicked off with a tooth-achingly sweet treat, just eleven more bakes to go before Christmas. Simple, right?
To make borstplaat
• 250g sugar
• 80g double cream
• 50g butter
• 4 tablespoons water
1. Prepare your moulds or pan. If making a slab, line the bottom of a loaf pan with greaseproof paper, rubbed with a tiny amount of unsalted butter to prevent sticking.
2. Put the sugar, cream, butter and water in a saucepan. Place on a low heat and cook until the sugar has dissolved. Bring to the boil and cook until the temperature reaches 115°C (240°F). If you don’t have a sugar thermometer, you’re aiming for the soft ball stage.
3. Remove the mixture from the heat. Add any flavours or colours at this stage. Stir with a wooden spoon until the mixture goes dull you can just feel the crystals of sugar starting to form.
4. Working quickly, pour the mixture into the moulds, or pour into the loaf tin. Leave to set until completely cooled.
Note: if the mixture goes wrong, or sets too quickly as you’re pouring it out, don’t worry. You can just add some water and re-boil per steps 2 and 3.
• Chocolate: use golden caster sugar. Add 1 tablespoon of coca powder and a pinch of salt before you start cooking.
• Vanilla: add 1/4 teaspoon vanilla extract once the mixture is cooked but before you start mixing.
• Peppermint: add 1/4 teaspoon peppermint extract and some food colouring once the mixture is cooked but before you start mixing.