DUTCH SHORTBREAD BOTERKOEK 1973
Make and share this Dutch Shortbread Boterkoek 1973 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Cream the room temperature but not too soft butter and margarine together with the sugar using a wooden spoon.
- Add the vanilla and unbeaten egg white only.
- Add the flour until a stiff dough forms, and can be handled.
- With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick.
- Beat the egg yolk with the milk until combined well making an egg wash and brush over the patted out dough.
- Bake in an 300 degree, preheated oven for about 25 minutes or until slightly golden in colour.
- When still slightly warm, then score into squares or triangles. Cool thoroughly before storing into cookie tins.
Nutrition Facts : Calories 229.8, Fat 15.8, SaturatedFat 6.5, Cholesterol 29.2, Sodium 95, Carbohydrate 20.4, Fiber 0.4, Sugar 8.4, Protein 2.1
DUTCH BOTERKOEK
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.
Provided by hanneke hartkoorn
Categories World Cuisine Recipes European Dutch
Time 1h50m
Yield 16
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 24.5 g, Cholesterol 38.2 mg, Fat 14.6 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 9.2 g, Sodium 133.5 mg, Sugar 9.5 g
BOTERKOEK (DUTCH BUTTER CAKE)
This is a traditional Dutch recipe. It's a rich, buttery, dense cake. The key to making it, is keep the ingredients, and also your hands, cold while working the dough.
Provided by PanNan
Categories Dessert
Time 1h
Yield 1 8inch butter cake
Number Of Ingredients 6
Steps:
- Butter a 8" springform pan.
- Pre-heat the oven to 350 degrees F.
- Sift flour and sugar in a bowl.
- Add butter, salt, and vanilla.
- Cut the butter into small pieces and knead lightly with a cool hand or utensil until it holds together.
- Don't work too much.
- It needs to stay cold.
- (This works well in the food processor- then I use frozen butter) Press mixture quickly into bottom of spring form pan.
- Brush the top with the egg.
- Place the pan just below the middle of the oven and bake about 30 minutes or until it's a golden brown.
- Cool in the pan, release the spring, and remove cake.
- Serve in thin slices- it is rich!
Nutrition Facts : Calories 4155.2, Fat 189.2, SaturatedFat 116.9, Cholesterol 692.4, Sodium 1949, Carbohydrate 590.2, Fiber 6.8, Sugar 393.4, Protein 34
DUTCH BUTTER CAKE (BOTERKOEK)
A traditional Dutch cake, similar to shortbread, buttery and flaky, with a hint of almond. Very rich, it should be served in small slices. This dessert is not for dieters! :)
Provided by Chef PotPie
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Cream butter, sugar and almond flavoring until fluffy. Add beaten egg, reserving 1 teaspoons.
- Add flour, salt and baking powder. Mix until combined in a solid dough.
- Press into parchment-lined 9-inch round baking dish.
- Brush with remaining egg. Score crosswise in two directions, (making diamond shapes), with a fork.
- Bake at 350 for about 30 minutes until top is golden.
- Allow to cool before removing and cutting into 12 portions.
OMA'S BOTERKOEK (DUTCH BUTTERCAKE)
This is Boterkoek (Dutch Buttercake) just like my Oma (grandma) used to make. She passed away over a year ago now and I really started to crave it. I hope you like it as much as I did growing up! :)
Provided by Debra1113
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, mix together butter, sugar and almond extract.
- Add beaten egg except for 1 teaspoon.
- Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
- Put dough in greased 9 inch pie plate.
- Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
- Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
- Bake at 350°F for 25-30 minutes or until done (firm to the touch).
- This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!
Nutrition Facts : Calories 219.4, Fat 10.8, SaturatedFat 6.6, Cholesterol 42.6, Sodium 111.7, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.2
DUTCH ALMOND BOTERKOEK
This is a Dutch almond buttercake bar cookie that keeps well.
Provided by Sandra Bennett
Categories World Cuisine Recipes European Dutch
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 12 inch jelly roll pan . You can also use a 9 x13 inch rectangular baking pan.
- Cream together the brown sugar and the butter or margarine. Add the almond extract.
- Sift and add flour to the creamed sugar mixture. Mix well.
- Separate the egg, and add the egg yolk to the dough. Mix again.
- Press into the greased sponge roll tin, and glaze with the lightly-beaten egg white. Sprinkle with flaked or slivered almonds.
- Bake for about 20 minutes. When cool, cut into bars.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 39.3 g, Cholesterol 56.2 mg, Fat 18.3 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 10 g, Sodium 122.1 mg, Sugar 22.5 g
DUTCH BUTTER CAKE WITH APRICOT TWIST (BOTERKOEK)
Dutch butter cake with apricot,almonds and ginger syrup filling. Butter cake is a very old dutch recipe, this is a modern variation !
Provided by Bollie
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees celcius (400F).
- Mix flour, sugar and salt.
- Cut the butter into pieces and mix into the flour.
- Knead the butter and the flour together with one hand until you have a firm dough ball.
- Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
- Press half the dough into a 24cm/10 in round pie dish.
- Spread the apricot mixture over the top.
- Roll out the other half on a lightly floured work surface until it is the same size as the dish.
- Place over apricot filling, firmly pressing the pastry edges together.
- Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
- Brush with milk.
- Bake the butter cake in the oven for 15-20 minutes until golden brown.
- Allow to cool and just before serving slice cake into wedges.
Nutrition Facts : Calories 378, Fat 21.5, SaturatedFat 11.8, Cholesterol 48.3, Sodium 165.8, Carbohydrate 44, Fiber 2.1, Sugar 23.2, Protein 4.4
BOTERKOEK (DUTCH BUTTER CAKE)
Delicious, authentic Dutch butter cake. This cake is moist with a great almond flavor - a favorite in most Dutch households!
Provided by COOKS2MUCH
Categories World Cuisine Recipes European Dutch
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
- In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
- Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
- Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 34.1 g, Cholesterol 53.8 mg, Fat 12.9 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 151.8 mg, Sugar 18.9 g
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