Netherlands / Cakes & baking
Holland Tea Cakes
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.
Ingredients
- granulated sugar, white; 240 g1 cup
- butter, preferably melted1 stick
- egg, separated2
- flour, 280 g2 cup
- cinnamon, or to taste1–2 tsp
- colored sugar or nuts, for topping
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat oven to 350°F (180°C).
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).
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).
Brush on leftover egg white. Scatter your desired toppings evenly over the batter.
Bake in preheated oven until cookies are golden brown (about 20 minutes). Remove, and let cool slightly.
Before they get too cool, cut them into small 1-inch (2.5 cm) squares.
Region evidence: recipe text — “Holland Tea Cakes”
