Wednesday, April 15, 2009

Groninger koek: Dutch succade cake

ou won't hear me (or anyone else for that matter) raving about Dutch food. The typical Northern European fare is, if put it charitably, unexciting. However, like in every dung heap (really?) there are a few pearls.

Groninger koek is one of those. Hailing from the Northern province of Groningen, it is made from rye flour, spices and bits of candied fruit. The Dutch usually will have a slice for breakfast with a cup of coffee. I can eat it any time of the day. In fact, I like it so much that I even bother my friends who come to visit from Amsterdam bring a couple for me.

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