While Skyping with my mom over the holidays, I thought about this Family Size Butter Cookie or Boterkoek. It not a pie, not a cake, not really a cookie because of the size, but it has similarities with a butter cookie, so I call it a family size butter cookie. It is a typical Dutch thing and in Holland we call it a boterkoek. Boter equals butter, but the koek part could be translated into cake (however structure wise it is not a cake at all), so a better translation would be cookie, only a big one.
What I like about it is the creamy dense interior, and my favorite part is the crust as that become really hard and crunchy. That’s also the part that can burn if you bake it too long or too high, but if done right, it is the part I savor the most.
No idea why this came to mind, talking to my mom, she must have said something that triggered it. Traditionally, this Family Size Butter Cookie or Boterkoek is baked in a round form, that has a built-in cutter on the bottom of the dish (the cutter is there to ‘cut’ the cookie out of the form). There is really no need for the cutter, because if you butter the form well, it comes out clean. I thought a tiny change would not hurt, and used a square 9x9x2 cake form instead.
Oh, those brown edges are so delicious. Tradition also tells you to score the cookie with a fork, and create a crisscross pattern; again I kept is simple, so you can see the shiny top.
Last but no least, there is no leavening agent, so it doesn’t rise and becomes dense. It is a really simple thing to make and I would encourage you to make it, may be just once, to experience this soft and creamy Family Size Butter Cookie or Boterkoek and think about me, when you eat those delicious dark edges.
It is about 1 inch high. You can make them higher by using a smaller cake pan, but then you will need to adjust the baking time/temperature to still have a cooked center and brown edges instead of black and burnt.
Family Size Butter Cookie or Boterkoek
- 7 ounces granulated sugar
- 7 ounces butter
- 1 teaspoon vanilla extract
- 2 whole eggs
- 1 pinch salt
- 9 ounces all-purpose flour
- Butter a cake form (9x9x2), or a spring form and preheat the oven to 350 degrees F.
- Mix butter, sugar and vanilla extract until light.
- Add 1 egg and a pinch of salt and mix again, then add flour.
- Mix until you have a smooth dough.
- Add dough into the cake form and press it down. Level it and smooth out the top, with you hands or the back of a spoon.
- Beat one egg and brush the top of the cookie.
- Use a knife or fork to carve the top of the cookie.
- Bake it in the oven for approx. 30 minutes.
- Allow to cool and cut.