Boterkoek is a flat round biscuit that is traditionally made with butter (boter), it has to be butter otherwise it’s not a proper boterkoek! The Boterkoek is usually baked in a special round Boterkoek tin from 22 to 24 centimeter. The butterbiscuit is then cut into wedges, leaving them somewhere between a cake and a cookie. But you can also use a pie dish (I used a 9-inch silicone dish) or a baking sheet and cut into squares.
I’ve found loads of different recipes for Boterkoek on the Internet and tried several these two: Oma’s Boterkoek(number one, in English) and Allerlekkerste boterkoek(number two, in Dutch). I adapted the recipes to my liking and managed to bake the perfect boterkoek.
250 gram butter
250 gram white castor sugar
1 bag of vanilla sugar (8 gram)
1/2 tsp vanilla extract
250 gram flour
1/4 tsp salt
Preheat the oven at 200 degrees Celsius. Grease the tin with butter or spray.
In medium bowl, mix together butter, white castor sugar and vanilla extract. Add half of the beaten egg and mix. Sift flour and salt and mix with wet ingredients. Put dough in greased 9 inch pie plate. Brush the other half of the beaten egg over the dough. Decorate the dough using a fork that you gently press down into the dough while making stripes.
Bake at for 25 minutes, the boterkoek should have a golden colour and still a bit soft to the touch. Let the boterkoek cool down completely and cut it into wedges or squares.