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🍲 Holland Tea Cakes

Biscuits & Cookies · 6 ingredients · 6 steps

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Holland tea cakes are simple flat cookies. They are easy and quick to make. They are traditionally Christmas cookies but are good for any time. They last for a long time, so if you make too many they can be saved.

30 minutes20 cookies2
Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

  • 1 cup (240 g) white granulated sugar
  • 1 stick butter, preferably melted
  • 2 eggs, separated
  • 2 cups (280 g) flour
  • 1–2 teaspoons cinnamon (or to taste)
  • Colored sugar or nuts for topping

Method

  1. Preheat oven to 350°F (180°C).
  2. Mix the butter and sugar until completely combined. Mix in the egg yolk, then the flour and cinnamon (preferably by hand, though this all can be done in a mixer if you want).
  3. Pour batter into a cookie pan. Use the palm of your hand to spread and smooth it over the whole pan (this is the hardest part).
  4. Brush on leftover egg white. Scatter your desired toppings evenly over the batter.
  5. Bake in preheated oven until cookies are golden brown (about 20 minutes). Remove, and let cool slightly.
  6. Before they get too cool, cut them into small 1-inch (2.5 cm) squares.
Where this came from. Adapted from Holland Tea Cakes in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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