Joodse boterkoeke

1 servings

Ingredients

Quantity Ingredient
2 cups Flour
1 cup Superfine Sugar
1 pinch Salt
6 ounces Butter
1 Egg; Lightly Beaten

Directions

Dutch Hanukkah treat

Mix the flour, sugar and salt; rub the butter in with our hands. Add only half the beaten egg and work very briefly with your hands into a soft ball.

Press with the palm of your hand into a 9 inch pie plate lined with wax or parchment paper. Brush the top with the remaining egg.

Bake for 30-40 minutes in a preheated 350 degree oven (golden). It will seem much too soft, but will firm with cooling. Turn out when cool. Cut into small squares.

Variations: mix in ½ cup finely chopped candied ginger or coarsely chopped almonds; flavor with 2-3 drops of vanilla extract.

Recipe by: The Book of Jewish Food, Claudia Roden Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 12, 1998, converted by MM_Buster v2.0l.

Related recipes