Boterkoek (Dutch Shortbread)

Ingredients

Instructions

1. Preheat the oven to 180 degrees (350 Fahrenheit) and grease the tin (22.5 cm or 8 inch round). Remove the butter from the refrigerator in advance so that it is at room temperature. FUN FACT: If you forget to take the butter out of the fridge, just use a cheese grater to make it small and workable.
2. Cut the butter into small cubes and put it in a mixing bowl, add the sugar and the vanilla  and mix with a hand mixer until light and airy. Add one of the eggs, and the yolk of the second egg, mix again until everything is well blended
3. Now gradually add the flour while you turn the mixer, you will see that you now get a lumpy dough in your mixing bowl. Stir everything well with a spoon so that the flour that is still at the bottom is mixed well in to the batter. The batter can be quite thick, so if you would rather get in there with your hands, that works too!
4. Grease the tin  and spoon in the batter, press everything flat with the back of a spoon until the dough is well distributed over the mould.  Brush the top of the dough with the remaining egg white.
5. If you are feeling creative, score the top with a sharp knife or a fork. Place the tin in your preheated oven for about 25 minutes and check at the end it has turned nicely brown. If not, you can extend the oven time by a few more minutes.
6. Remove from the oven and allow to cool. Then enjoy!

Variations

• Boterkoek is very versatile. You can add almost anything to make it your own.

• For a fresher taste, add lemon zest to your boterkoek. Grate the zest of a lemon and collect it in a bowl or on a plate, then add two teaspoons of lemon zest in your mixing bowl with the butter and sugar and continue as above.

• Almond extract also adds a nice flavour. Add 1 teaspoon to the butter and sugar mixture. Or, top each slice with almond flakes.

• Ginger or cherries make a nice Christmas twist on classic Boterkoek.