Traditional Dutch Butter Cake (Print Version)
# Ingredients:
→ For the shortbread base
01 -
1¾ sticks (200g) unsalted butter, softened at room temperature
02 -
1 cup (200g) superfine sugar (caster sugar)
03 -
1 tablespoon (8g) vanilla sugar (or 1 teaspoon vanilla extract)
04 -
2 cups (250g) all-purpose flour
05 -
1 large egg (plus another for glazing)
06 -
Pinch of salt
→ For the glaze
07 -
1 egg, lightly beaten
08 -
2 teaspoons milk (optional, helps with brushing)
# Instructions:
01 -
In a large bowl, cream together the butter, sugar, and vanilla sugar until light and fluffy (about 3-4 minutes with an electric mixer). Beat in the egg and salt until well combined. Gradually add in the flour, mixing until it forms a soft dough that pulls away from the sides of the bowl.
02 -
Lightly grease a 9-inch (24cm) springform pan. Press the dough evenly into the pan, using the back of a spoon to smooth the surface. The dough should be about ¾ inch thick.
03 -
Whisk together the egg and milk for the glaze. Brush this mixture over the top of the dough. Using the tines of a fork, create a traditional crosshatch pattern across the entire surface, or make your own decorative design.
04 -
Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, until the top is golden brown and the edges are slightly darker. Allow to cool completely in the pan before removing the springform ring and slicing.
# Notes:
01 -
This traditional shortbread develops its best flavor after resting overnight, so try to make it a day ahead if possible.
02 -
Keeps well in an airtight container for 3-4 days at room temperature, or can be frozen for up to 3 months.