Dutch
Boterkoek
A small Dutch butter cake with a tender, dense crumb and a shiny golden top scored in the traditional pattern. Serve it in narrow wedges with coffee, letting the rich butter flavor stay at the center.
Ingredients
- Unsalted butter, softened, plus extra for greasing65g
- Witte basterdsuiker or fine caster sugar55g
- Plain flour75g
- Fine salt1 pinch
- Lemon zest1/4 tsp
- Beaten egg1 tbsp
Method
- Heat the oven to 180°C and butter a small 12 cm round boterkoek tin or shallow baking dish.
- Cream the softened butter with the basterdsuiker until smooth and pale, but not fluffy.
- Mix in the flour, salt, lemon zest, and 2 teaspoons of the beaten egg until a soft, heavy dough forms.
- Press the dough evenly into the prepared tin with damp fingers or the back of a spoon.
- Brush the surface with the remaining beaten egg.
- Score a shallow diamond or crisscross pattern across the top with a fork, without cutting through the dough.
- Bake for 18 to 22 minutes, until the top is glossy golden and the edges are lightly browned; the center should still feel soft.
- Let the boterkoek cool completely in the tin so it firms up properly.
- Cut into 2 generous wedges or bars and serve at room temperature.
Common questions
Can I substitute brown sugar or regular granulated sugar for witte basterdsuiker in boterkoek?
Yes. Fine caster sugar works best as a direct swap. Brown sugar will add a deeper caramel flavor and a slightly softer, moister texture, but it can make the cake darker and less traditional. Avoid coarse sugar.
How do I know when boterkoek is done baking?
Bake until the top is glossy golden and the edges are lightly browned, usually 18 to 22 minutes. The center should still seem soft when you remove it; it firms up as it cools in the tin.
What are the most common mistakes when making boterkoek?
Overmixing is the biggest one: stop once a soft, heavy dough forms. Don’t add too much egg or bake too long, or it will become cakey and dry. Also, cool it fully before cutting so it sets properly.
How should I store boterkoek, and can I freeze it?
Store cooled boterkoek in an airtight container at room temperature for up to 4 days. It also freezes well, wrapped tightly and placed in a freezer bag, for up to 2 months. Thaw at room temperature before serving.
What’s the best way to serve boterkoek?
Serve it at room temperature for the best texture and flavor. It’s great plain with coffee or tea, but also works with fresh berries, a spoonful of whipped cream, or a light dusting of icing sugar.