Serving Size: 25-30 pieces Prep Time: 15 minutes Cook Time: 11 minutes


For Cake (Koek):
1 cup Shortening
2 Egg(s)
1 tsp Vanilla Extract
1 1/2 cups Brown Sugar
2 3/4 cups Flour
1 tsp Baking Soda
1 tsp Cloves (Ground)
1 tsp Cinnamon (Ground)
1 tbs Anise Seed (Whole)
For Icing:
1 1/2 cups Icing Sugar
1 tsp Vanilla Extract
2-3 tbs Water (Boiling - enough to make smooth)
2 drops Red Food Colouring


For Cake (Koek):

  1. Preheat oven to 350˚F.
  2. Blend shortening, eggs and vanilla until creamy. 
  3. Add the other ingredients and mix until well blended.
  4. Press with your hands into a 10x15 inch baking sheet (lined with parchment paper is helpful).
  5. Bake for 11 minutes (No more. It's better for the cake to be undercooked than overcooked).
  6. When removed from the oven it will look puffy. It will deflate once cooled.
  7. After cake is cooled, top with icing. 

For Icing:

  1. Mix all ingredients together until smooth. It should be a fairly runny consistency.
  2. Spread over entire cake and let sit until icing has set and hardened.
  3. Once set, cut into whatever shapes your heart desires. I know square is the traditional shape, but I decided to cut mine into triangles and I even used a cookie cutter to make flowers.

Have fun being Dutch with this recipe! :)