Dutch Shortbread Boterkoek 1973

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup unsalted butter
• 1 cup solid-type firm margarine
• 1 cup granulated sugar
• 3 cups all-purpose flour
• 1 dash salt, helps bring out flavours (optional)
• 1 egg, separated
• 1 teaspoon vanilla
• 1 tablespoon cold milk

Recipe

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