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Print this Recipe    Boterkoek

Dutch Boterkoek
(Butter Cake)

100 gram soft white sugar
100 gram superfine sugar
200 gram butter
225 gram all-purpose flour
1 Tbs grated lemon rind
3 gram salt
1 egg, beaten

Mix all ingredients except egg; press into greased baking pan (use
a low, pizza-like pan). The dough should be about three- quarters
of an inch to one inch thick. Smooth the dough with the back of a
spoon and make decorating squares with the tines of a fork or the
blunt side of a knife. Brush with egg.

Preheat oven to 190C/400F. When oven is hot, brush the cake with
egg again. Bake for 20 minutes. Remove from pan when still warm,
or the butter will make it stick.

Cut in small (4x4 cm or 1.5x1.5 inch) squares or wedges and serve
with coffee or tea.


Variations:

Mix half of the beaten egg through the dough.

Decorate with half almonds on top before baking.

Divide the dough in half; put half in the baking pan, top with a
thin layer of almond paste, cover with second half of dough.

add almond or vanilla extract to the dough.

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