Boterkoek

Baking is a true science and for me baking is my passion, I put love into the things that I make. This makes a difference in the product, both in appearance and the way it tastes. My friends tend to say to me, ‘boy this is so good and tastes better than when I make it, what is your trick?” and my answer to them every time is one word…. Love. If you love what you do it will shine through your product and people can literally taste the difference.

My all time favourite Dutch dessert is Boterkoek (Dutch Butter Cake). This traditional Dutch dessert is somewhere between a tart and a shortbread. It has lots of butter, an almond flavour, a reminiscent of frangipane and makes a great afternoon treat at coffee/tea time. Oh my goodness my mouth is watering just thinking about it!

boterkoek3

As for my Oma’s recipe, now that is a secret but I will share another recipe with you all that I found to produce a delicious product.

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To make boterkoek:

  • 150g butter
    • 200g caster sugar
    • 1 1/2 teaspoons almond extract
    • 1 egg, beaten
    • 200g  flour
    • 1/2 teaspoon baking powder
    • 20g flaked almonds

Preheat the oven to 175°C (350°F). Line a 23cm (9 inch) cake tin with greaseproof paper.

In a medium bowl, cream the butter, sugar and almond extract until light and fluffy.

Remove one teaspoon of the beaten egg and set aside. Pour the rest of the egg into the mixture, and stir well. Add the flour and baking powder, and mix until you have a smooth dough.

Transfer the mixture to a baking tin, and pat down with the back of a spoon until smooth (you might find it easier to use clean hands to smooth the mixture). Mix the teaspoon of egg with a teaspoon of water, and brush on top of the boterkoek. Sprinkle with the flaked almonds, and bake for 25-30 minutes until just golden and firm to the touch.

boterkoek4

Genieten! 

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