Dutch Butter Cookie, Orange & Peach Liquor
Servings 12 servings
Equipment
- Oven
- Cake Pan Ø24 cm or 9.44 inches
Ingredients
- 200 gram Butter ;I used the sustainable and plant-based butter "Flora Plant"
- 250 gram Flour
- 200 gram Sugar
- 1 Egg
- Pinch of Salt
- 2 tbsp Candied Ginger optional
- Zest of Orange
- 2 tbsp Peach Liquor or use rum, strong tea or orange juice
Decoration Ingredients
- 1 Egg White
- 300 gram Powdered Sugar
- Some Candied Fruit or sprinkles or dried fruit
Instructions
Preparation
- Make sure the butter is on room temperature.
- Preheat the oven on 180 degrees Celsius or 356 degrees Fahrenheit.
- Break 1 egg in a small bowl and mix the egg white and egg yolk.
- Butter a cake pan of 24cm or 9.44 inches.
- Slice the candied ginger in small pieces.
Making the Cookie
- Mix the butter, sugar, zest of an orange, pinch of salt and flour by hand.
- Add about ¾ of the egg to the mixture, candied ginger and the peach liquor. Mix the cookie mixture for one last time.
- Add the cookie mixture to the cake pan and try to create an even thickness of the cookie on all corners. To make this easier, use a wet and clean spoon to create a smooth surface. Or use your hands!
- Brush the top of the cookie with the remaining egg. Then you can make a pattern on top with a fork. This is something traditional, however you could skip this step. Depending on your plans for the decoration!
- Bake the cookie for 25 minutes in the oven.
Making the Decoration
- Whisk the egg white until a bit white and foamy, and add 175 grams of powdered sugar. Whisk this until you have a strong frosting mixture. You can test this by making a figure in the glaze. The glaze should hold its shape. If that is not the case, you can add more powdered sugar.
- Add the frosting to a piping bag with a very small top. Decorate the cookie as you like!
Notes
Tip: "Whenever you are going to decorate, make sure the cookie is cold/room temperature. Otherwise the frosting glides off the cookie!"