Roze koeken are very popular at Dutch highschool as a snack after (or instead of) a lunchbox full of sandwiches. The pink glaze on top of store-bought roze koeken looks and tastes a bit chemical, and it is. But that doesn’t stop my countrymen from loving them and eating lots of them.
Because it is Pride week in Amsterdam, the GLBT network at the office thought it would be nice to treat our co-workers to some pink glazed cookies (roze koeken or glacés in Dutch). The usual store-bought roze koeken are full of so-called “E-numbers”, EU-approved food additives. I thought it would be nice to treat my co-workers to home baked roze koeken from natural ingredients instead. My co-workers agreed, and they were gone very quickly.
They are quite easy to make. The base is very similar to that of pound cake, but the baking powder should be left out as we want to bake cookies, not muffins. For the glaze I made an egg white-based “royal” glaze and colored it with raspberries (instead of red food coloring, carmine, which is made from insects). This also gives the glaze a nice raspberry flavor.
100 grams (2/3 cup) cake flour
100 grams (7 Tbsp) butter, at room temperature
100 grams (1/2 cup) sugar
zest of 1 lemon
pinch of salt
butter and flour for greasing and flouring the tin
For the royal glaze (this makes enough for about 20 cookies)
1 egg white
about 200 grams icing sugar (about 2 cups)
Mix 100 grams butter with 100 grams sugar in a food processor…
Once the glaze has hardened, store in an airtight container. If you want to stack them, but a sheet of baking paper in between.
Pork burgers mixed with pickled chipotles and stuffed with cheese. A recipe from Richard McGary that is loaded with flavor and that I prepare regularly because it is so good.