It’s been an incredibly long time since I posted a recipe here, so I thought, why not do one now? This time I’ll teach you how to make “boterkoek.” Don’t worry, it’s so easy you won’t even have to come back here for the instructions!
So obviously while I was making boterkoek a couple of days ago I forgot to actually takes pictures, so all images you see here are going to be straight from Google. Sorry:(
What you’ll need…
- 250 gram / 2 cups of all purpose flour (I think this will also work with gluten free flour!)
- 200 gram / 7/8 cups of butter at room temperature
- 200 gram / 1 cup of white sugar
- 1 egg
- Some salt
- 1 packet of vanilla sugar or a tea spoon of vanilla extract
How to make it…
- First, set your oven to 180ºC / 356ºF
- Then, in a large bowl, mix together the butter, vanilla and sugar until it’s nice and fluffy
- After that add the egg and some salt. I usually do the salt to taste, but one teaspoon is usually enough
- Finally, add the flour. If you’re using something like a Kitchen Aid, drape a kitchen towel over the bowl, so the flour won’t explode over your kitchen counters:)
- The batter will look smooth and sticky when it’s finished!
Now here comes the hardest part… Trying to smooth the batter into a spring form. A spring form is the easiest to use because you don’t have to try and pry the cake out of the form. Don’t forget to grease it before putting in the batter!
Now in order to smooth out the batter it’s best to use the back of a spoon. I usually spread it all out first, and then try to smooth everything out as best as I can. The batter is really sticky, so it’ll never be completely smooth. After that, use a fork to draw a cool pattern on top!
After you’ve tested your artistic ability with a fork, you pop that baby in the oven for about 45 minutes! I usually check after 30 to see how far along it is, but at 45 minutes it usually has a nice golden brown crust.