Homemade Egg Cakes

Want something other than chips or bacon bits? Then this might be a fun idea! Especially for the youngest, this snack is a godsend because 1. the taste is neutral and 2. the taste is recognizable! After all, who doesn’t know the famous egg cake? And for the parents another point 3. it’s very simple to make and quick to make!

What do you need?

  • 4 eggs
  • 200 grams of flour
  • 200 grams of sugar
  • Pinch of salt
    This list is for about 20 cookies (of sun 8 cm). Want to vary the quantities? Then always keep an equal number of grams, both with the eggs (1 egg = 50 grams), the flour and the sugar.

In advance, turn on the oven to 150 175 degrees (you know your oven best, so see for yourself what seems right to you)

Put the eggs, sugar and pinch of salt in the food processor and blend just until the batter has turned creamy-white, this can really take about 8 10 minutes. When it is well fluffy, sift the flour and gently spat it into the batter.

You can use a spoon to make some mounds of the batter, but for the sake of neatness, I personally just put everything in a piping bag and used a round nozzle to make rounds on the baking sheet + baking paper. I did about 8 at a time, since there should be enough space between the cookies since they will still flow out a bit.

I put the cookies in the oven for 10 12 minutes, but I do recommend standing by, that way you can take them out of the oven at exactly the right time. When they are just beginning to discolor they can be removed from the oven and the next batch can go in! If you leave them in too long, they don’t become egg cookies, but crunchy cookies (also delicious, but just a little different than intended).

Want the cookie a little more colorful? Then use a (natural) food coloring in the batter or decorate the cakes with frosting.

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