Egg Cookies

Eierkoeken – Egg Cookies  – are very popular in The Netherlands  – their  recent revival  was caused  I heard by Sonja Bakker  – a celebrity cook.

Koekje  is a small cake and the origin of the word cookie.

They are sold in bakers and supermarkets in packets of  five or six and even up to ten.

They are soft little cakes rather like English sponge drops.

The mixture is a fat free sponge similar to  Polish biszkopt.

They are so easy to make, especially if you have an electric hand whisk.

This two egg recipe makes six.

Ingredients

  • 2 eggs
  • 90g caster sugar
  • 120g plain flour
  • 2 teaspoons of baking powder

Method

  • Pre-heat the oven to GM 5 190°C.
  • Line a baking tray with grease-proof paper.
  • Mix the flour and baking powder together.
  • Whisk the eggs and sugar till they are white and fluffy.
  • Fold in the flour.
  • Place 6 circles of mixture on the baking tray.
  • Bake for around 15 minutes till golden – not much longer as they will be harder –  they need to be soft.

 

Served on Lavender plates by Jet for Ter Steege in The Netherlands

Variation

Add the grated rind of a lemon to the egg and sugar mixture  – a subtle addition to the flavour.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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