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.