Salty Sand Cookies

Mindful living

Please tell me I am not the only person on this beautiful planet, visiting a coffee place rather for the cookie served with the coffee than the coffee itself?!

Well, whether I am the only person or not, it happens to me quite often. If it’s not the cookie, it is the awesome bread which comes along with the salad. I always remember these ‘little things’. They are also the reason I visit a place again. It’s not only the cookie or bread, but also the people working there, the atmosphere.

Seniman in Ubud, Bali is an awesome coffee place with passionate and kind people. I went there almost every day for a cold brew nitro. Ánd… a salty sand cookie. Towards the end of my trip, I noticed the motivation to visit Seniman was more for the cookie than the coffee haha. The coffee quality was still amazing. The cookie was simply… mind-blowing. Buttery, crumbly, salty, a little sweet.

So, back in The Netherlands, I could not forget this cookie. Back to Bali or try to ask kindly for the recipe? Believe me, with this cold I would gladly choose flying back. But, as I just got back and despite the cold as well happy to be back, I decided to ask for the recipe. Good news! I got it. And… I think it would be very selfish to keep this delicious cookie recipe to myself. Enjoy baking!

(EN) Salty Sand Cookies


300 g cold unsalted real butter
125 g unprocessed cashew nuts, finely ground
485 g soft spelt flour (Type 630)
70 g castor sugar
16 g salt 


  1. Food processor: cut the cold butter in blocks. Mix the butter and other ingredients using the pulse button until you have a nice dough. No food processor: put all ingredients in a large bowl. Knead and form a nice dough as fast as possible. 
  2. Roll the dough out between two baking papers to 1 cm thickness. Place the dough on a baking tray and remove the upper baking paper.
  3. Cut the dough using a sharp knife. Also prick (dock) the dough with a fork.
  4. Chill the dough 30 minutes in the fridge. 
  5. Bake the cookies approx. 25 minutes on 150 degrees Celsius (important: they shouldn’t be over-baked/browned).
  6. Let the cookies cool-down for 20 minutes. Cut them again with a sharp knife in the preferred pieces (you will still see the lines from before).
  7. Put the cookies in a nice cookie jar. Enjoy them and… As you will have plenty, perhaps share some with your friends. They will love them and you even more haha 😉

(NL) Zoute Zandkoekjes


300 gram koude ongezouten échte boter
125 gram fijngemalen ongeroosterde cashewnoten
485 gram speltbloem (Type 630)
70 gram basterdsuiker 
16 gram zout


  1. Food processor: snijd de koude boter eerst in kleine blokjes. Doe de blokjes boter en resterende ingrediënten in de kom en meng d.m.v. de pulsknop tot zich een mooi deegbal gevormd heeft. Geen foodprocessor: doe de blokjes koude boter en resterende ingrediënten in een kom. Kneed en vorm alles zo snel mogelijk tot een mooie deegbal. 
  2. Rol het deeg uit tussen twee vellen bakpapier tot een dikte van ongeveer 1 cm en plaats het op een bakplaat. Verwijder het bovenste vel bakpapier.
  3. Snijd het deeg met een scherp mes in de gewenste koekjes-vorm. Prik tevens met een vork in het deeg.
  4. Koel het deeg 30 minuten in de koelkast.
  5. Bak de koekjes ongeveer 25 minuten op 150 graden Celsius (belangrijk: ze horen licht van kleur te blijven).
  6. Laat de koekjes 20 minuten afkoelen. Snijd ze daarna met een scherp mes in de gewenste stukken (de voorheen gezette lijnen zie je nog).
  7. Doe de koekjes in een mooie koektrommel, geniet er lekker van en maak er vooral ook heel veel andere mensen blij mee 🙂 (je hebt er genoeg haha).

Mindful livingMindful livingMindful livingMindful living

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