Dutch Shortbread Boterkoek 1973

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READY IN: 35mins
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream the room temperature but not too soft butter and margarine together with the sugar using a wooden spoon.
  • Add the vanilla and unbeaten egg white only.
  • Add the flour until a stiff dough forms, and can be handled.
  • With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick.
  • Beat the egg yolk with the milk until combined well making an egg wash and brush over the patted out dough.
  • Bake in an 300 degree, preheated oven for about 25 minutes or until slightly golden in colour.
  • When still slightly warm, then score into squares or triangles. Cool thoroughly before storing into cookie tins.
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