Boterkoek - Dutch Butter Cake
Ducth boterkoek is a rich and buttery cake, like a cross between a pound cake and shortbread. It's a lovely and simple cake, yet decadent. Serve with a cup of hot coffee.
Ingredients
- 312 g all-purpose flour
- 280 g unsalted butter room temperature but not greasy
- 250 g granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Brushing
- 1 egg
Instructions
- Line a 9x9 square pan with parchment paper
- Add the butter, sugar, vanilla, salt and flour in a large bowl. Use your hands or a pastry cutter to rub the butter into the flour mixture. The butter should be soft but not melting.
- Form everything together into a crumbly dough that holds together when pressed.
- Press the dough into the prepared pan and use the back of a spoon to create a smooth surface.
- Place the dough in the refrigerator for around 30 minutes to chill, and heat the oven to 350°F/180°C.
- Lightly beat an egg with a teaspoon of water. Brush the top of the dough with this egg wash with a pastry brush. Use the tines of a fork to create a crosshatch pattern on the dough.
- Bake in the preheated oven until the top of the boterkoek is deep golden brown, around 35 minutes.
- The baking time will depend on your oven. Let the cake cool for at least 4 hours to room temperature before removing it. The longer you let it sit, the more the flavors will meld and the butter will settle into the cake.
- Once ready to serve, cut into 16-25 small pieces.
Notes
Measurements - Both grams and US cup sizes are provided. Use the toggle on the recipe card to switch between the two.
Storing - Boterkoek stores well at room temperature in an airtight container for 3-4 days. Alternatively it can be refrigerated for up to a week.
Butter - Use good quality butter. It is the star ingredient of boterkoek after all. It should be softened to room temperature but not so warm that it is greasy.
Variations -
-
- Almond boterkoek: Add 1/2 teaspoon almond extract to the dough. Press half the boterkoek dough in the pan. Top with slices of marzipan then top with the remaining boterkoek dough. Top the egg washed dough with flaked almonds.
-
- Lemon boterkoek: Add 1/2 tablespoon lemon zest to the mixture for a fresh, citrusy twist. You could also try orange zest.
Nutrition
Serving: 1gCalories: 168kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 32mgSodium: 51mgSugar: 10g
Tried this recipe?Let us know how it was!