Boterkoek
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.
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.
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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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!