Thursday, May 15, 2014

Typical Dutch: Roze Koeken

This has to be my favorite recipe from the Koken with Karin book. I used to have these cake like cookies a lot! And how fun to make them myself! It is not hard at all. Really my kind of recipe :) I love the glazing because it is made with real fruit instead of that chemical junk that is used in the store. They are a bit cake like, but flat round cakes are called cookies as well in Dutch. Mine did came up a bit to high even though I did follow the recipe. So I have no clue why, but they did taste awesome!

Roze Koeken (makes 12)
- 110 gr flour (not selfrising!)
- 100 gr soft butter, on room temperature
- 100 gr sugar
- 2 eggs, on room temperature
- 1 lemon
- pinch of salt

- 100 gr powdered sugar
- 8 raspberries or 4 strawberries or a combination. Even a mix of forest fruits can be used.

Pre heat the oven to 160 degrees. Beat with a mixer the butter and sugar for 5 minutes until soft and creamy. Grate the lemon and mix through. Then add the eggs one by one and keep beating until the eggs are completely mixed in the batter. Sift the flour and salt and stir through, do not use the mixer anymore.
Scoop the batter into a muffin tin, fill only half way. Grease with butter and flour if needed. I use silicone so I don't need to do so.
Cover the muffin tin with a baking sheet and place something heavy on top like the oven plate, to prevent rising.
Bake for about 18 minutes, then remove the baking sheet and plate. Place back in the oven for about 2-3 minutes more to give them some color. Let them cool down.

For the glaze, mash the fruit with a fork and sift this. Add the powdered sugar to a bowl and combine with as much of the thick fruit juice as you need to give it a nice pink color and until you have a firm glazing.
Apply with the back of  a spoon on the cookies and let it harden.

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