August 08, 2009

Dutche Treats....Boterkoek!

Let me introduce you to Marthe. Marthe is a blogging friend I met while I was participating in Tuesdays with Dorie. She is such a sweet young lady and so very thoughtful. When I did my chocolate giveaway, she asked if I would be willing to do a chocolate exchange. Of course, who is going to say no to that! Then, later near Christmas she sent me a card with a Chocolate letter S and when I had my surgery in March she sent me a get well card. I recently won a giveaway on her blog and she sent me yet another surprise, which was some more chocolates (to go with the cookbook I had won!) along with another card with kittens. See what I mean about thoughtful? She is the kind of girl any mom would be happy to have her son fall in love with. ;-) (saying this from a mom's perspective!)

Marthe agreed to help me out while I am away on my cruise by doing a blog post for me. Thank you Marthe! I hope you all will enjoy her recipe!


This is so exciting: my first guest post!! And what an honour to post at HoneyB's blog! I instantly knew I had to make something special so I decided to bake a typically Dutch treat: Boterkoek.



In the past I've baked a lot of Boterkoek, but I always used a pre-made mix of Koopmans. Now I wanted to make it from scratch.

Boterkoek is a flat round biscuit that is traditionally made with butter (boter), it has to be butter otherwise it's not a proper boterkoek! The Boterkoek is usually baked in a special round Boterkoek tin from 22 to 24 centimeter. The butterbiscuit is then cut into wedges, leaving them somewhere between a cake and a cookie. But you can also use a pie dish (I used a 9-inch silicone dish) or a baking sheet and cut into squares.




I've found loads of different recipes for Boterkoek on the Internet and decided on trying these two: Oma's Boterkoek(number one, in English) and Allerlekkerste boterkoek(number two, in Dutch). Number one used baking powder and almond extract, I skipped the almond extract as I wanted to make a boterkoek au naturel. The flavour of number one was okay, but not exactly what I had in mind. Number two had no baking powder, but it did have some vanilla sugar. This one tasted great, but the texture was too dry, I think it might have had a little too much flour in it. In my opinion the boterkoek should still have a somewhat soft texture.....



O well, this meant the search for the perfect Boterkoek continued..... I adapted the second recipe to my liking and it turned out almost perfect as I made one mistake: I used regular sugar instead of white castor sugar. So yesterday I tried it one last time: perfection!!! Or so I thought.... Luckily both my parents and my coworkers agreed with me!!




Boterkoek

250 gram butter
250 gram white castor sugar
1 bag of vanilla sugar (8 gram)
1/2 tsp vanilla extract
250 gram flour
1/4 tsp salt


Preheat the oven at 200 degrees Celsius. Grease the tin with butter or spray.

In medium bowl, mix together butter, white castor sugar and vanilla extract. Add 3/4 of the beaten egg and mix. Sift flour and salt and mix with wet ingredients. Put dough in greased 9 inch pie plate. Brush 1/4 of the beaten egg over the dough. Decorate the dough using a fork that you gently press down into the dough while making stripes.

Bake at for 25 minutes, the boterkoek should have a golden colour and still a bit soft to the touch. Let the boterkoek cool down completely and cut it into wedges or squares.

If the boterkoek is cut into wedges I always cut it into 12 wedges, this means 7,5 WW Points per wedges. This time I cut it into 34 squares, which means 2,5 WW Points per square.



13 comments:

Coleen's Recipes said...

Hello Marthe, it is nice to meet you. Your buttercake looks lovely, I've never had it before.

Marthe said...

Yeah, it's so fun to see one of my posts on someone elses blog, thanks Shelby, I hope you and Grumpy have a great cruise!!

Katy ~ said...

I greatly enjoy reading about foods from other places ~ to see how we can use the same ingredients in different ways and create new tastes. This was a terrific share. Thank you!

haleysuzanne said...

This is very new to me, but it is delicious nonetheless. I can't wait to try it. I love a good trial-and-error story that results in a great recipe of your own. Very nice!

Bellini Valli said...

Helo Marthe, a pleasure to meet you with this traditiona dish. I know that Grmpy & Shelby are having a fantastic time on their cruise.

Barbara Bakes said...

So nice of your to guest post! This looks perfectly delicious!

Ingrid said...

Sounds good and much nicer than baking actual cookies which I'm quite lazy about doing. Thanks for sharing Marthe!
~ingrid

Gera @ SweetsFoods said...

I'm sweet thrilled with this enticing recipe :) Marthe and Shelby excellent choice!

Cheers,

Gera

Gera @ SweetsFoods said...

Ahhh Forget to tell you Great Vacations too :)

Robin Sue said...

Fun guest post. Love the simple ingredients in this cake!

Linda said...

You did Shelby proud! This looks great!

Creative One said...

You did a wonderful job Marthe. Such a great post.

Jamie said...

What a nice guest post and interesting to learn about different foods.

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