To take tomorrow I will make boterkoek…

To take tomorrow I will make boterkoek, well four actually. A Dutc delicacy that I missed a few years back and reconstructed a recipe for.

I usually make four of them at a time (double the recipe below), cut them in 12ths or 16ths, eat one or two, and ship the rest to work. When Irene worked at McAfee (or later Intel), she would bring in most of four of them. Her coworkers (Joe? LeGrande? Catherine?) referred to it as triangle crack.

It’s a thin (half inch or so) cake that tastes like shortbread, but with much more butter and sugar in it, and the consistency of marzipan, and a coarse texture.

Here’s my recipe:

Dough – Dry Ingredients
2½ cups unbleached all-purpose flour
1½ cups cane sugar
¼ teaspoon salt
Dough – Wet Ingredients
2 teaspoons vanilla extract
1 cup unsalted butter, room temperature
½ egg
1 splash milk
½ egg


Preheat the oven to 375 degrees.
Beat 1/2 egg and the vanilla extract together (easiest to beat the egg, then halve it, you can also make double the recipe, which is what I usually do: just have a plan for most of the boterkoeken or you’ll eat it all yourself).
Beat the other 1/2 of the egg and a splash of milk together.
Butter two 9″ pie pans.

Make the Dough

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 the butter 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.

Prepare to Bake

Press half of the dough in each of two 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 a preheated 375 F oven, turn off the oven after 10 minutes and bake for 10 more.

If you don’t have a convection or electric oven, to 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.

Cool Down

Remove from the oven and let cool down (ideally overnight in a not too hot spot: the butter needs to set to a solid).


Remove from pan and cut into pies (it is really rich, so you can cut them into 16ths).

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