Boterkoek

Name: Boterkoek
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: Dutch
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs, beaten; 2 cups all-purpose flour; 1 tsp baking powder; 1/4 tsp salt

A dense, buttery Dutch cake with a shortbread-like crumb and a crisscross pattern on top, baked in a round pan until golden. It is a Dutch coffee-time staple cut into thin wedges.

55 minEasyServes 12290 cal/serving

DutchDessertOvenVegetarian

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Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, beaten
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Instructions

1

Preheat the oven to 350F. Grease a 9-inch round springform or cake pan and line the bottom with parchment.
2

Beat 1 cup unsalted butter, softened and 3/4 cup granulated sugar together until light and fluffy, about 3 minutes.
3

Beat in half of 2 beaten large eggs. Set aside the rest for the glaze.
4

Whisk 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt together, then stir them into the butter mixture until a soft dough forms.
5

Press the dough evenly into the pan, about 1/2 inch thick. Brush the top with the remaining beaten eggs.
6

Draw a crisscross pattern on the top with the tines of a fork.
7

Bake 35 to 40 minutes, until deep golden at the edges. Cool in the pan 15 minutes, then turn out and cool completely before slicing.

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Questions

How long does Boterkoek take?

As written, 55 minutes: 15 of prep and 40 of cooking. The longest single stretch is step 7 (40 minutes): "Bake 35 to 40 minutes, until deep golden at the edges."

What oven temperature does Boterkoek need?

For Boterkoek, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 40 minutes, in step 7.

Do I need any special equipment for Boterkoek?

Beyond a knife and a board, the method uses a springform pan (step 1) and parchment paper (step 1).

Is there a substitute for baking powder in Boterkoek?

The entry for Boterkoek calls for 1 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Boterkoek dairy-free?

Yes. The dairy in Boterkoek is 1 cup unsalted butter, softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Is Boterkoek vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup unsalted butter, softened and 2 large eggs, beaten. For fully plant-based entries, see the vegan dessert collection.

Serve it with

Horchata de Chufa drink
Cafe Brulot drink

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