As you start baking recipes from Colonial America, you’ll start to notice that sugar was used, but in the majority of recipes it was used lightly ‘to season’. In The Legend of Sleepy Hollow, you’ll find recipes with a dusting of sugar for a hint of sweetness, such as the cruller, doughty doughnut and oly koek recipes.
However, sugar was available in the 1700s. When the Dutch settled in America in the 1600s, they were a wealhy country, and importing was common. With Holland a centre for sugar refining, the Dutch in America would have had access to a variety of sugars. Sugar was sold as white refined sugar loaves, soft brown sugar and molasses.
- 1½ cups sugar
- 3 cups flour
- ⅓ cup butter
- 1 egg
- 1 tsp baking soda
- ¼ cup cream
- ¼ cup milk
- Begin by creaming together the butter and sugar before adding in the eggs, cream and milk. Finally, add in the self-raising flour. Roll into a log, chill in the fridge for half an hour.
- Preheat oven to 320F/160C.
- Either roll and slice into rectangular cookies or slice the roll to create circles. Spread on a cookie tray and sprinkle with white sugar. Bake for ~10 minutes until golden.
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Visit the main Sleepy Hollow party post for the list of Sleepy Hollow recipe: Throw a Legend of Sleepy Hollow Party [The Menu From The Book]
Don’t forget to visit the quint town of Sleepy Hollow! Here’s a list of 6 places you’ll want to stop and visit while you’re there: 6 Stops in Washington Irving’s Sleepy Hollow