Sweet, delicious and dense Boterkoek. A nice treat for any occassion.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 240 grams of Flour
  • 240 grams of Butter*
  • 180 grams of White Caster Sugar (Dutch: Witte Basterdsuiker)
  • 1 teaspoon of Vanilla Extract
  • 2 Eggs*

 

  • Optional: Almond Halves

 

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Springform Pan (Ø26 cm) or square pan (22,5 cm × 22,5 cm × 5 cm)
  • Baking Paper
  • Fork or Knife

Method

Method

  1. Preheat your oven to 180 degrees celsius.
  2. Mix the butter and sugar together, then add ONE egg and the vanilla extract and keep mixing.
  3. Add in the flour and mix well.
  4. Line the bottom of the springform pan with baking paper.
  5. Brush the springform pan with butter.
  6. Add in the mixture, flatten and spread it out.
  7. Create a pattern with a fork or knife.
  8. Optional: Place almond halves on top.
  9. Brush with some egg. NOTE: This is what the second egg was for. You don't need all of the egg, just brush a little on top.
  10. Bake for 25 to 30 minutes until golden brown.
  11. Let it cool a little before loosening the edges with a knife and removing the boterkoek from the springform pan.
  12. Let it cool completely before cutting it into pieces.

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