30 Day Blog Challenge – Day 6: Dutch Recipes – Boterkoek

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.

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.

>Taste & Create XXIII: Chocolate Peanutbutter Bars

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This month I was paired with Chaya of Sweet and Savoury Says it All for Taste and Create.
Chaya’s blog is filled with delicious recipes. I wanted to surprise my coworkers with something sweet and was torn between the Snickerdoodle Cookie Bars, the Apple Streusel Topped Muffin and the Chocolate Butterscotch Bars.


Since it was that time of the month the choice was quickly made and Chocolate Butterscotch Bars it was. But then I found out that I hadn’t brought home butterscotch chips from my trip to Canada but peanutbutter chips, so I subbed them. The other thing I changed was using butter instead of margarine and I left out the mocha extract. Yummy! This was gone in no time!!


Chocolate Peanutbutter Bars

1 1/8 cup all-purpouse flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed brown sugar
1/2 cup butter, room temperature
1 teaspoon vanilla extract
1 large egg
1 cup semi-sweet chocolate chips
1 cup peanutbutter chips (I used 3/4 cup peanutbutter chips and 1/4 cup milk chocolate chips because I ran out of peanutbutter chips…)
1/2 cup chopped walnuts (I used pecans)

  • Preheat oven to 375 degrees Fahrenheit
  • Grease a 9-inch square baking pan
  • Mix the flour, baking soda and salt in a bowl.
  • In another bowl beat the sugar, butter and vanilla until creamy
  • Beat in egg
  • Gradually beat in the flour mixture
  • Stir in 1 1/4 cups of chocolate chips and all of the nuts
  • Spread into prepared pan
  • Bake 20 – 23 minutes
  • Remove pan to wire rack
  • Sprinkle with remaining chocolate chips
  • Let stand for 5 minutes or until morsels are shiny; spread evenly
  • Cool in pan on wire rack
  • Refrigerate 5 – 10 minutes or until chocolate is set.