Buttercake (Dutch traditional: Boterkoek)
This recipe is for a dutch special: A large cookie with a high butter content.
For a cake of 18 cm ∅ you need:
200 grams speltflour
160 grams butter (the real stuff, NO margarine!) – cut up in big chunks
120 grams fine sugar
iny tiny pinch of salt
1 tablespoon of beaten egg (beated with a few drops of water added)
Other things you need:
a bowl to mix the dough, glass lid of an ovenproof dish (18 cm ∅) – it must be shallow, sheet of baking paper, fork. Foodprocessor will be useful but not necessary.
And this is how you make it:
1. Preheat oven to 220 celsius. Put all the ingredients in a foodprocessor to cut the butter through the flour and sugar till the mixture is like fine breadcrumbs. (In case you don’t have a foodprocessor, you have to cut it with two knives).
Knead the mixture quickly to a nice ball of dough, it is rather sticky because of the high fatcontent.
2. Line the lid of an ovenproof dish with a sheet of bakingpaper.
3. Press the dough as evenly as possible in the lid, a little higher at the egdes. Smooth the top as much as possible. Then with a fork make 3 or 4 rows of lines in the surface of the dough, and almost criss-cross another 3 to 4 rows. Spread the beaten egg glaze on top of the dough.
4. Put in the preheated oven and bake for 20-25 minutes (at the max), until the cookie is done with a nice golden-brown surface – but not really brown! Take from the oven, let cool until cold. Take off the lid (the baking paper comes in handy now, you can lift it with the paper).
5. Cut into wedges to serve. Enjoy.