Boterkoek (literally butter cookie bar) is a much loved pastry in the Netherlands. It is a flat and round, and made with lots of butter (hence the name). Because it is very rich, it is best to serve small portions. And because butter gives this pastry not only its name, but also its flavour, it is best to use a very good butter.
From “Blueband Kookboek Gebak”
125 g butter
100 g fine sugar
1 packet of vanilla sugar (8 gram)
pinch of salt
150 g flour
Cream butter, sugar, vanilla sugar and salt together. Stir through the flour until a rough dough forms, then knead by hand until the dough is smooth. Wrap in cling film, then leave to rest for 1 hour in the fridge.
Grease a 24 cm boterkoek tin (or springform). Preheat the oven to 200C.
Take the rested dough. Press it out into the tin. Use a blunt knife to decorate the boterkoek with a pattern (optional) and brush with a little cold water. Place in the preheated oven and bake for 20 minutes, or until golden. Leave to cook the boterkoek in the tin, then carefully remove it.