zeeuwse bloem / zeeland flour
I'm going to be baking cookies from the Dutch cookbook "Koekje" by Cees Holtkamp and Kees Raat. Some of the recipes call for "zeeuwse bloem" or zeeland flour. I'm wondering if anyone can suggest a good substitute. According to what I've found online (not much) it's a high quality, low-protein flour. I'm wondering if I can substitute cake flour. Any suggestions welcome - sadly although I could buy the cookbook from the Netherlands, I won't have time to order the flour from there!
ks in la, I've made these Dutch cookies and when I'm thinking Dutch I visit this blog.
And some fine Dutch cookies prepared with American sourced ingred. are listed here.
and here: http://www.foodbuzz.com/recipes/64893...
Thank you for the links! I hadn't seen the Dutch table or the about site for Dutch food before - nice!
Your last link - the food buzz - going Dutch blog introduced me to the Holtkamp/Raat cookbook. After reading about it, I found it easily available online.
It is beautifully designed and the Dutch is not hard to follow - especially with google translator's help. The book is inexpensive but the shipping is kind of crazy. If you know someone going to the Netherlands, ask for it. It's small and compact - good travel gift.