Ingredients

2 large eggs (room temperature – essential for fluffiness)

125 g granulated sugar

150 g all-purpose flour (or Tritordeum flour for a golden twist)

1 tsp baking powder (fresh for best lift)

1 tsp vanilla extract or finely grated lemon zest

Pinch of salt

1–2 tbsp milk, only if needed to loosen the batter

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Nutrition

Energy (KJ, Kcal): 120,5

Carbohydrates (%): 61,3

Sugar (%): 31,6

Fats (%): 3

Saturated fat (%): 1,3

Proteins (%): 7,1

Fibers (%): 2

Salt (%): 0,5

Instructions

Preheat the oven

Set your oven to 180°C (356°F). Line a baking sheet with parchment paper or a silicone baking mat.

Whip the eggs and sugar

In a large mixing bowl, beat eggs and sugar together with a hand mixer or stand mixer on high speed for 5–7 minutes, until the mixture is:

• Pale yellow
• Thick
• Falls like ribbons from the beaters

📝 This step is key — it creates the airy structure of the koek.

Add flavor and dry ingredients

Gently fold in:

• Vanilla extract or lemon zest
• Salt
• Sifted flour and baking powder

Use a spatula and fold carefully to keep the air in the mixture.

Check consistency

The batter should be thick but drop smoothly from a spoon.
➡️ If it’s too stiff (especially with Tritordeum flour), add a splash of milk — no more than 1–2 tablespoons.

Scoop the koekjes

Using a spoon, a small ice cream scoop or a piping bab, place 10 evenly spaced dollops of batter on your baking tray.

Leave space — they will spread slightly.

Bake

Place in the preheated oven and bake for 10–12 minutes:

Don’t overbake — you want them soft inside.

They should be puffed, lightly golden, and just dry on top.

Let cool for 5 minutes on the tray, then transfer to a wire rack.

Tips for Bakers