Boterkoek (‘butter cake’) a.k.a. Triangle Crack
- Two 9" pie forms
Dough – Dry Ingredients
- 2½ cups unbleached all-purpose flour
- 1⅓ cups granulated cane sugar (you can also caramelize the sugar for a different, deeper taste)
- ¼ tsp salt
Dough – Wet Ingredients
- 2 tsp vanilla extract (you can use rum instead: spiced dark rum works well)
- 1 cup unsalted butter room temperature (you can use Browned Butter (see the recipe) instead, but as you fry out the 15-20% of water, replace it with a liquid instead: rum works very well)
- ⅓ large egg beaten (it's easiest to beat one egg and divide it between this and the wash)
- 1 splash whole milk
- ½ large egg
- Mix the dry ingredients together.Put the butter on top and knead the dry ingredients into the butter.When fully mixed, rub the loose mixture together between your hands to break up any remaining clumps.Add the egg and vanilla.Knead the mixture together.If it is too wet, add more sugar and knead it until the dough is just dry enough not to stick to your hands.If it is too dry, add some vanilla extract, milk, or rum.
- Press half of the dough in each of the 9″ pie forms.Flatten the dough in the form.Smooth the top of the dough and the edges.Brush the tops with the beaten egg/milk mixture to fully cover it. It’s okay if there are some puddles.
- Place the pans in the oven, turn off the oven after 10 minutes and bake for 10 more.If you don’t have a convection or very even electric oven, o ensure even baking (and likely bake it slightly cooler/shorter) do the following:After 5 minutes, swap the pans and turn 180 degrees.After 5 minutes, swap the pans and turn 180 degrees, and turn off the heat.After 5 minutes, swap the pans and turn 180 degrees.
- Remove from the oven after 20 minutes and let cool down (ideally overnight in a not too hot spot: the butter needs to set to a solid).If you are in a rush (I've been there: I understand), you could pop them in the fridge.
- Remove from pan and cut slowly with a serrated knife into pies (it is really rich, so you can cut them into 16ths).
It’s also known as “Triangle Crack” because of it’s shape (cut in 12 or 16 wedges) and super addictive nature. Named by one of Irene’s former colleagues at a previous job. Based on an old handwritten recipe in Dutch:
- 200g flour
- 150g butter
- 100g sugar
- pinch of salt
- 50 g almond paste