This rich Dutch butter cake that a Dutch friend made for me many years ago has had me craving for it now that the oceans are separating us. Decided to take the plunge today as we are having a Dutch friend over tonight. What better excuse for me to make this and not stuff my face with this cake!

Boterkoek originates from Holland or rather the Netherlands as they are now known. The ingredients used are very similar to that used in shortbread (Shortbread – easy ) with the exception of the eggs.

My twist is the addition of dessicated coconut and almond extract. I almost, but didn’t, add in ground almond or flaked almonds. Next time.

Ingredients: makes a 9×13″ tray

227g unsalted butter

2 cups all-purpose (plain) flour

3/4 cup sugar

1/2 cup dessicated coconut (optional)

1/2 teaspoon salt

1 teaspoon almond extract (optional)

2 eggs (1 for glaze)

Method:

• Place flour, sugar, coconut & salt into a mixing bowl.
• Cut the butter into cubes and rub it into the dry ingredients. It will be very sticky as we are using a lot of butter. You can use your fingers or a mixer with a dough hook.
• Break an egg into a bowl, add the almond extract and beat it lightly to break the egg up for a better mix.
• Prepare a bowl for the dough to be chilled in.
• Add the beaten egg into the butter dough.
• Mix the egg into the butter dough. You can use your fingers to press & swirl the dough together. This is called fraisaging – new word I learnt yesterday!
• Once the egg is nicely mixed with the butter dough, transfer to the bowl. Cover with clingwrap & chill in the fridge for 30 minutes.
• Grease your 9×13″ tray, you can line with greaseproof or parchment paper with some overhang for easier lifting after baking/cutting.
• Preheat oven to 180ºC (375ºF).
• Press your butter dough into the prepared tray.
• Beat the other egg in a bowl and brush the top of your dough with the egg wash.
• Lower the heat of the oven to 150ºC (350ºF) and bake for 30-45 minutes or until the glaze turns a beautiful golden colour.
• Allow to cool in the tray.
• Cut into slices of 3 columns by 6 rows to get 18 slices.