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.
Journey From A Polish Kitchen 