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Butter Biscuits (Boterkoek)

User Rating 3 Star Rating (2 Reviews)


Butter Biscuits (Boterkoek)


Photo © Karin Engelbrecht
These rich, dense, buttery Dutch boterkoek are really easy to make, especially if you're not a fan of fiddly cookie cutters.

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


Beat the butter, sugar and a pinch of salt until light and fluffy. Add the flour, lemon zest and vanilla. Cover the bowl with plastic wrap and rest for half an hour. Preheat the oven to 356 degrees F (180 degrees C). Cover a baking sheet with parchment paper. When the dough is done resting, press the dough into a rough square shape on the parchment paper with the palms of your hands. It needs to be roughly a 1/2 inch thick (1 cm). Brush with the egg yolk. Bake for 10 to 15 minutes or until the top goes slighlty brown. (Be careful, it burns quickly!) Remove from the oven, immediately cut into squares, and allow to cool on the baking sheet.


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.

User Reviews

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 5 out of 5
Thank You!!!, Member Katannah

My daughters and I often bake together, and it's so nice to find an author who supports the use of a proper scale in cookery. Since I too am an excellent baker and it is a passion of mine, I have taught all my children via simple kitchen experiments the difference between VOLUME and WEIGHT in cooking, and how the English system of measuring is inaccurate and inconsistent especially given the differences in manufacture of dry goods measure containers versus wet goods. We always use our very inexpensive kitchen scale when it really counts, and in this recipe it's very important. The cookies were dense but tender, had good chew, and were so moist and melted on our tongues. Will serve with Advocaat to the adults on St. Nicholas' eve!********************************** My mother's family (the Kooimans) brought so many wonderful Dutch traditions to America in the first half of this century, but the children moved away before the elders could pass them all down, and I am only now recreating some of my grandfather's fondly-remembered foods - all because of this site. I remember these dishes from large clan Christmases (always celebrated early in the month, now I know why) before we moved away when I was still very young. You make me homesick for a country I've never seen. :-)

3 out of 4 people found this helpful.

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