Boterkoek

4.66 from 108 reviews

Boterkoek means "butter cake" in Dutch, and all that that implies. A rich, buttery treat that is not really a cake, but is not quite a cookie either.

Prep Time10

Bake Time25

Total Time35

Servings:16 slices

Ingredients

10 oz all purpose flour (2 cups, see note)
8 oz superfine sugar (1 cup (see note))
¼ teaspoon table salt
8 oz unsalted butter (room temperature)
1 egg (whisked)

Instructions

Preheat the oven to 400 °F. Line the bottom of a 9" tart pan or spring form pan with a parchment paper round.
In a large mixing bowl or the bowl of a stand mixer, combine 10 oz all purpose flour, 8 oz superfine sugar and ¼ teaspoon table salt. Toss in 8 oz unsalted butter and use your fingers or the mixer paddle to work the butter into the flour until there are no large lumps of butter.
Remove 1 tablespoon of the whisked egg and set it aside. Add the rest of the egg to the dough and mix just until it comes together.
Press the dough into the prepared pan. Smooth until the top is level and flat.
Brush the reserved egg onto the top of the dough. Use a fork to create a lattice pattern on top of the dough.
Bake until the edges and top of the cake are golden brown, about 20-25 minutes.
Cool completely in the pan. Cut into 16 wedges to serve.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

To make your own superfine sugar, briefly grind regular granulated sugar in a food processor or blender.

Nutrition