Boeterkoek aka “butter cake” is a traditional Dutch sweet. It’s a bit of a hybrid between a cake and a cookie and it tastes like… butter! The secret to a good boterkoek is good quality butter!
There are a lot of recipes for this online, and they are all very similar as it’s made with such few ingredients! Butter, sugar, flour, egg, vanilla and almond extract make up this treat. It’s traditionally flavoured with almond paste, but it is hard to find! So, we substituted it with almond extract to make this a pantry staple recipe.
Add the butter, sugar, and extracts to the bowl of a stand mixer. Mix until just combined.
Whisk the egg in a small bowl, reserve 1 tbsp and set aside. Add the whisked egg and the flour to the butter mixture, then mix until just combined. Its okay if the dough is still crumbly.
Transfer the dough to a large piece of cling wrap and form a flat disc approximately the size of a 9-inch spring form pan. Wrap tight and place in the fridge.
Let the dough sit in the fridge for about 30 minutes. Then press it down into a spring form pan. Using a fork, create a crisscross pattern in the dough and brush the top of the dough with the reserved egg.
Bake at 350 degrees for 20 – 25 minutes. The top will be a light golden colour. Allow the boeterkoek to cool completely in the pan before it cutting as it will set as it cools.
Cut into triangles and enjoy!