8 Serves
83 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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DutchVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
2025 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
2759 mg / 1,250 mgPotassium
54 mg / 4,700 mgSodium
2182 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
0 g / 28 gSugar
13 g / 50 gSaturated Fat
1 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a large mixing bowl, use an electric mixer to beat the eggs and sugar until the mixture is pale, thick, and doubled in volume.
Gently fold in the flour and baking powder using a spatula until just combined, then stir in a splash of milk to reach a smooth batter consistency.
Spoon rounds of batter onto the prepared baking sheet, leaving space for them to spread.
Bake in the oven until the Eierkoeken are golden brown and springy to the touch.
Transfer the cookies to a wire rack to cool completely before serving.
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Somali