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Boterkoek (Dutch Butter Cake)
in Guest Recipe Book
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Average Rating:
 
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 10-16 (depending on what pan you use) |
| Comments: This is one of my most favorite desserts since third grade. My grandma bakes it all the time. |
Ingredients:  1 cup (2 sticks/8 oz./226g) butter (I recommend Irish Butter) 2 cups all-purpose flour 1 cup granulated sugar 2 eggs 2 tablespoons milk Granish: (optional) Cinnamon or toasted almonds |
| Instructions: In a mixing bowl, with two knifes or a fork, cut the cold butter and flour and sugar together until it becomes crumbly. In a measuring cup, whisk together the egg and the milk. Pour about 3/4 of the egg mixture into the flour-butter mixture and mix with a fork until you get a crumbly or soft dough. Press dough into a greased 10-inch square baking pan or a 9-inch springform pan. Then add the remaining egg mixture and smear it out evenly on the dough. Draw diamonds on top with a knife and bake for 30-25 minutes in a 350 degree F/180 degree C preheated oven. Chill, and never serve this warm. Makes 10-16 servings, depending on which pan you use. |
| Source: My Grandma |
| Submitted By: Leila Clark |
| Date: March 22, 2006 |
Reviews
Reviewer: Sandy
Rating:
Review:
First off, why would you say "never serve warm". I am from Holland and have eaten "Boterkoek" all my life. Change to softened butter and cream with sugar. Add another 1/2 cup sugar and 1/2 cup more flour and only use egg whites in batter, save one egg yolk for brushing on top. Do not use milk. Try it you may like it.
Rating:
Review:
First off, why would you say "never serve warm". I am from Holland and have eaten "Boterkoek" all my life. Change to softened butter and cream with sugar. Add another 1/2 cup sugar and 1/2 cup more flour and only use egg whites in batter, save one egg yolk for brushing on top. Do not use milk. Try it you may like it.