Gastronomixs

Sponge cookies

This classic children's treat is a genuine delicacy when home-made. More than that, it's a wonderful basic ingredient for further preparation, such as sponge cookie French toast.

Recipe by Wim van Gerwen, Bakker Meelmuts bakery, Eindhoven, the Netherlands.

Sponge cookies

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Ingredients

250

g

eggs

250

g

sugar

500

g

flour

25

g

ammonium

200

g

buttermilk

Preparation method

  • Briefly beat the eggs with the sugar in a planet mixer using the wire whisk.
  • Fold in the sieved flour and ammonium.
  • Lastly, add the buttermilk and mix thoroughly.
  • Cover and set in the refrigerator overnight.
  • Divide into large cookie-sized portions on a greased and floured baking sheet.
  • Bake at 230°C for approx. 8 minutes.

Serving suggestions

  • As part of a breakfast or lunch buffet.
  • As a basic ingredient for French toast.

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