Dutch Boterkoek Recipe
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Dutch Boterkoek

By: hanneke hartkoorn  
"This is a Dutch buttery bar cookie, baked in a round tin, and cut into wedges after baking. Instead of vanilla or lemon zest, you can flavor these with 4 ounces of ground almonds."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 67 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
1 Hr 50 Min

Servings  (Help)

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Original Recipe Yield 16 cookies
 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder (optional)
  •  
  • 1 1/4 cups butter
  • 3/4 cup white sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (optional)

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside.
  2. Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk.
  3. Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 236 | Total Fat: 14.6g | Cholesterol: 38mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2009 by hanneke hartkoorn 
This recipe is almost failproof. You'll get a nice moist buttery boterkoek that is absolutely... MORE

 
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