Update: This recipe now features cup measurements, although I find weighing out your ingredients much more precise for this particular recipe. After reading that awful review I wouldn't want anyone else to struggle to measure out ingredients. I can only imagine that a faulty measurement was the reason that the poor child wound up with such a mess.
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yield: Makes about 25 pieces.
- 2/5 cup (3 oz) butter (87.5 g)
- 2/5 cup (2.5 oz) sugar (70 g)
- Pinch of salt
- 1 cup (3.5 oz) cake flour (100 g)
- The finely grated zest of one lemon
- 1 tsp vanilla extract
- 1 egg yolk to brush
Butter biscuits are usually made in a special round boterkoek tin. The butter biscuits are then cut into wedges, leaving them somewhere between a cake and a cookie. But, because I don't expect anyone outside of Holland to be able to track down one of these specialty tins, I've kept it simple. As suggested above, bake them on a baking sheet and cut into squares. Or, if you want, form a rough round circle shape and cut into wedges.