Prep 1 min
Cook 1 min
When Dutch young people between the ages of 2 and 99 get up in the morning, this is often the breakfast of choice. It's very very traditional in the Netherlands and here we have Vlokken and Hagelslag in many variations of colours, textures and flavours. What is it, you might ask? well the most basic one looks like the little chocolate bits used in cake decoration LOL, but here it's served up on bread (NEVER toast) for breakfast. If you are really Dutch and/or really brave you eat it as an open sandwich, to the untrained in the art of Hagelslag this can result in more of the chocolate bits on the floor than in your mouth, so beginners might perfer to add an extra slice of bread on the top to keep everything in a little better. Use margarine or slightly softened butter on the bread to help keep everything in place too. For the "quantity" of hagel I have been conservative but for Dutch kids the rule of thumb is: get as much on as you think you can get away with! Enjoy!
- 1 slice bread (another one for a "top" is optional)
- margarine (or slightly softened butter)
- 2 -3 tablespoons chocolate sprinkles (hagelslaag, vlokken or kwinkslag or gestempte muisjes)
- Take the slice of bread (always bread, Toast is a concept from over to other side of the English Channel).
- Spread one side with margarine or softened butter.
- Pour on your hagelslag, vlokken or kwinkslag (you can press it down with a knife to make it stick a little better if you want).
- Cut the slice of bread in half and eat!
I've made these b4 for my daughter's birthday party. I cut the bread with cookie cutters and used muli-color sprinkles on some, chocolate on others and colored sugar on others. I remember my mom loved them. I'll have to send her this. I've made them for afternoon snacks, tea parties, and midnight snacks but I've never thought about making them for breakfast, but why not? A very simple idea that is cheap, easy and will hit the spot with good home made bread. Thanks for posting, the family is getting these for breakfast 2morrow :)
Kiwidutch, what a fun breakfast, I loved it! On a side note, I was feeling a little decadent about how many sprinkles I used until I looked at everyone else's pictures...now I don't feel bad at all :lol: Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.
I LOVE that you put this on here! I haven't had this in a long time but seeing it brings back many a fond memory. I'm half Dutch, so I like mine lightly toasted, and then you need to put on enough butter (yes, BUTTER lol) to soften it a little bit, and the hagleslaag stays in place when there's enough. You should do this quickly so the chocolate melts at least a little bit, and open-faced is the way to go. Thanks for bringing back memories!