♥My sister-in-law Ruth and her husband Dan came for a visit and this is the special treat they brought. Boterkoek is a popular dutch shortbread or butter cake type of dessert that brings back childhood memories for my husband. Ruth remembered that it was one of her brother’s favourites and it would be definitely appreciated… She was not disappointed with his reaction!
I love treasured family recipes and had to make this a blog moment, so I convinced Ruth to make another batch in our home. We give this recipe two thumbs up.
Here is Ruth, to tell you more about this recipe.
Growing up in a large family, home baked treats were mostly served on special occasions when company came over. So guess what? I loved when we had company over!
My mom was of Dutch ancestry and a lot of her recipes are no longer with us, so its nice to find reminders. Boterkoek brings back great childhood memories and it’s my brother Rob’s favourite. It has been years since I have tasted this dessert so I decided to hunt for a recipe that was comparable to the ones that I remembered. I found one that I adapted.
It is now my ‘go to’ quick and easy recipe that helps fill my sweet treat moment.
It was nice to bring it to my brother’s house not only for the taste but also to go down memory lane of when we were younger.
Ingredients:
2 cups cake & pastry flour ( or all purpose )
2/3 cups white sugar
1 cup melted butter
topping:
1 egg
1 Tbsp milk
1/3 cup sliced almonds
Directions:
Preheat oven to 350F.
Line a 9×9 baking pan with tin foil. Set aside.
In a medium size mixing bowl, sift flour, mix in sugar and add melted butter. Stir until all ingredients are incorporated into a cookie dough consistency.
Press mixture evenly into the foiled lined baking pan.
Mix 1 egg with 1 tablespoon milk
Brush the egg mixture over the Boterkoek layer (not all the mixture is required)
Sprinkle with 1/3 cup sliced almonds.
Bake in a preheated 350 oven for 25 minutes.
Remove from the oven and let cool on a cooling rack in the pan.
Once cooled, remove from the pan and cut into bars.
Tips:
I used a 9×9 pan, an 8×8 would also be fine just bake for an additional 5 minutes. The end result is a slightly thicker bar.
All purpose flour can be substituted for cake and pastry flour.
Use more or less of the sliced almonds or omit the almonds if you wish.
