|Nutritional Guidelines (per serving)|
|Servings: about 25 pieces (25 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These rich, dense, buttery Dutch Botero's are really easy to make, especially if you're not a fan of fiddly cookie cutters.
- 2/5 cup/3 oz butter (87.5 g)
- 2/5 cup/2.5 oz sugar (70 g)
- Pinch of salt
- 1 cup cake flour
- zest of one lemon
- 1 teaspoon 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 F (180 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 slightly 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 Botero's 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.