Saturday, December 22, 2012

Boterkoek



I have been baking the past few days, mostly old favorites, but I'm trying to mix it up this year with a few new-to-us recipes (like the springerle).  Yesterday I had two sticks of butter softened for one old tried and true recipe, only to discover that I was missing a key ingredient.  My eyes fell on a recipe for Boterkoek that I clipped from a newspaper many, many years ago but have never made.  The very first ingredient listed was 2 sticks of butter, softened, and I had everything else I needed, so I took it as a sign to give it a try.  The recipe also fits my criteria for fast and easy.  I really don't enjoy shaping individual cookies, nor do I have much patience for rolling and cutting dough, so any cookie recipe that says "spread in pan, cut when cool" has me at Hello.

Boterkoek

2 sticks butter, softened
1.5 cups packed brown sugar
1 egg, separated
1/2 tsp baking powder
1/2 tsp salt
2 cups flour

Cream butter and sugar.  Add egg white, baking powder, and salt.  Add flour and mix well.

Divide batter and spread into two pie plates. Decorate with cross hatching marks made with the tines of a fork.  Spread the egg yolk over the tops.

Preheat oven to 325 F.  Bake for 30 minutes or until edges are golden brown.  Cool and slice into wedges.

It tastes like butterscotch!  I have found other versions of boterkoek online that call for regular sugar, and I'll bet that tastes like shortbread, but butterscotch is a favorite flavor in this household, so we're thrilled.

I don't know if I'll post again before Christmas, so I'll wish everyone a Very Merry, full of love and family and cheer, and lots of good food. Thanks for reading!