Eierkoeken (Egg Cookies/Egg Cakes)

Eierkoeken, literally translated as 'egg cookies', are a type of Dutch 'cookies' that frankly resemble weird flat cakes more than cookies. They are pretty bland but have a nice fluffy texture and are surprisingly filling. They are also very easy to make.

Ingredients

• Flour (100 grams)
• Eggs (2)
• Sugar (100 grams)
• Baking Powder (1 teaspoon)
• Lemon Rind (half a lemon) OR Lemon Juice (eyeball it)
• Pinch of Salt

Preparation

• Beat the eggs and sugar until airy. I usually watch for the formation of lots of bubbles when I stop beating. It'll probably take a few minutes.
• Add flour, baking powder, salt and lemon rind/juice. Fold into the egg mixture. Be careful not to overmix and be gentle, you want to preserve as much air as possible.
• Pour the batter onto a baking sheet. The batter is very fluid, so it will spread; be careful if you don't want the cookies to touch. Eierkoeken are usually about as big as your hand.
• Bake the eierkoeken in a preheated oven at 180 celcius for 10 minutes. It's alright if they're a bit pale, as long as the edges are brown.
• Let cool and eat.

Tips

• It literally doesn't matter if the cookies touch. I actually very rarely even bother to make distinct cookies. I just sorta let a big singular eierkoek form and then tear pieces off it to eat. Works just fine.
• Sifting the flour and baking powder into the mixture will prevent clumps of flour.
• All recipes I've found use lemon rind, not lemon juice, and typically advice against using lemon juice as a substitute. However, I never have actual lemons laying around, so I pretty much always substitute with lemon juice. It's fine. Just be aware not to add too much; you don't want to change the batter's consistency.
• In my personal opinion these are some of the few baked goods that actually taste better cold than warm.
• Note to self: the pinch of salt is small. Do not think 'oh I can use a bit more salt', no you can't, it'll taste bad. 'Oh I can -' stop that, Snow, put the salt down.