Dutch Boterkoek

Dutch Boterkoek

hanneke hartkoorn 0

"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."
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1 h 50 m servings 236 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



This recipe is almost failproof. You'll get a nice moist buttery boterkoek that is absolutely not sandy!