Boterkoek can be roughly translated to butter cake (or LITERALLY butter cookie) and the name doesn’t lie! Not even in the name of science! Except that it does lie, it is not a cookie. There is definitely butter in it, though. It is also definitely delicious. You’ll make it and then it will be eaten before you notice that it was ready.
Even though this is definitely a very Dutch thing to make, that doesn’t mean that you can’t make it in any other part of the world! It is not even difficult to make. Please try it, we love to flaunt our delicious snacks!
What you will need:
- 225 grams of flour
- 200 grams of butter
- 150 grams of light muscavado sugar/castor sugar (we call it basterdsuiker)
- 8 grams of vanilla sugar
- pinch of salt
- 1 egg or some milk to swipe across the top to make it shiny and gold
You will also need a 22cm round baking tin.
What you will need to do:
- Preheat the oven to 200-225°C (I do not actually remember what I did… I think 200°C #science). Grease the baking tin with some butter.
- Use two knives to cut all the ingredients together (except for the egg/milk) into tiny bits.
- Use your cool hands (as in temperature, but I’m sure your hands are the coolest shit on your block) to knead the dough until it comes away from the bowl. It is ok if it is kind of chunky.
- Push the dough into the baking tin (at least half a centimeter away from the top if you have a lower baking tin).
- Brush the beaten egg or milk on top.
- Push some shapes into the top with a fork.
- Bake on the lowest rack of the oven for 20-25 minutes.
- Let it cool down in the tin for a bit until it starts to feel firm. Move it onto a wirerack and let it cool down completely before you start cutting into it. (I DARE YOU NOT TO TOUCH IT UNTIL IT IS COOL.)