Growing up in Holland means I've had more than my share of boterkoek. This recipe is pretty good as is, but I suggest using half white sugar, half (light) brown. In Holland we don't use brown sugar for this recipe, but a white sugar that is similar in texture to brown sugar. I have never made this using egg and omitted it this time, too, and it was still delicious. Good to know for those with egg allergies. Take this out of the oven when light brown, leave it in too long and you could break a tooth once it's cool.
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Growing up in Holland means I've had more than my share of boterkoek. This recipe is pretty...