January 6, 2011

You Say Boter Koek, I Say Butter Cake

Do you ever want to eat a stick of butter, but wish you had a way to disguise it as something more socially acceptable...a baked good, perhaps.  Let me introduce you to boter koek.

Oh golly.  This picture is staring me in the face as I type.  Excuse me a moment.
(Wiping crumbs from her mouth) I'm back.  This is not a secret recipe, and Dutch readers the world over will be quick to point out from whence this lovely creation originated.

The drawback to my recipe is that it's of the gram variety rather than the cup variety...which means you have to own a kitchen scale, which means I had to steal mine back from Mr since he was using it to measure grout.  No kidding.

If you don't have one, get one.  It's worth it, if only for boter koek.

Okay...here goes:

Cream together 200 grams of white sugar with 200 grams of softened (not melted) butter.  Add 250 grams of all-purpose flour.  Mix in one egg, a pinch of salt and one or two tablespoons of almond extract, depending on how almondy you like it.  Of course, I use a little over two tablespoons for mine, but I'm a freak.

Press the batter into an 8 x 8 pan and bake at 350 degrees Fahrenheit for 35 minutes, or until light brown and darker around the edges.  (Notice you don't have to grease the pan...because the batter is 1/3rd grease.  Yum.)

If you're like my brother and me, you'll like the crispy outer edges the best, so you can bake this on a cookie sheet lined with parchment paper if you want thinner, crispier boter koek than an 8 x 8 can give you.

Eat all at once and don't share.

I don't have to, since Miss is still little enough that I can hide things like boter koek from her, and Mr hates (HATES) almond flavour.  Is that why I put more than 2 tablespoons in?  Maybe, maybe not.  (Yes).