Ingredients
Equipment
Method
Making Boterkoek
- Preheat your oven to 175C ( 350F) non-convection. If you want to use convection, lower the temperature to 160C (325F).
- Grab two small bowls, and separate one of the eggs: put the yolk in one bowl, and the whites in the other. Crack the second egg in the bowl with the yolk.
- Rub the cake pans with butter; make sure it's fully covered. Then dust them with flour.
- Melt the butter on the stove over low heat.
- In a large bowl, sift together flour, caster sugar, sugar, a pinch of salt.
- Add melted butter, and by hand, mix it all together until the dough and sugar are fully hydrated and combined.
- Add one egg yolk (and some of the white) to the dough, and mix it through by hand. When the first yolk is fully combined, add the rest of the white and the second yolk. Mix it through by hand until fully combined.
- Split the dough in two, and put them in the cake pans. Push it in so it's evenly distributed.
- Beat the egg white until it's smooth, and brush it on the two boterkoeken.
- Put the pans in the oven for 15 Minutes.
- Open the oven, and with the back of your spoon, push the dough down. One of the characteristics of boterkoek is that it's very dense, and by pushing it down, you are achieving a dense texture.
- Put the pans back in the oven for 10 Minutes.
- Open the oven, and with the back of your spoon, push the dough down again.
- Put the pans back in the oven for 5 Minutes
- Open the oven, and with the back of your spoon, push the dough down again. Check the color, and if it's a nice golden brown, you can take them out. Otherwise, leave them in a bit longer.
- When they're golden brown, take them out of the oven, and let them cool down fully.
Plating
- This is typically served with some coffee. Slice a small wedge or square, and serve it with a nice, hot, cup of coffee!
