Richest Shortbread Ever | Dutch Boterkoek

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is a cost-effective substitute.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories while brown sugar can be less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour is often cheaper.

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Chopped walnuts provide healthy fats, while sunflower seeds are budget-friendly.

Preheat the oven to 170°C (not fan-forced).

Prepare a baking tray (30 cm by 20 cm) lined with parchment paper and sprayed with cooking spray.

In a mixer, combine soft butter, white sugar, flour, lemon zest, lemon juice, and vanilla paste.

Mix until combined, scraping down the sides as needed.

Take the mixture out; it should be creamy and lemony.

Spread the mixture evenly in the prepared baking tray using a pallet knife.

Brush the top with egg wash.

Score the top with a fork in a criss-cross pattern.

Bake in the oven for 35 minutes, checking for slight browning.

Let it cool for about 5 minutes before cutting it into rectangles.

Use a water-dipped knife to cut to prevent sticking.

If using a smaller tin, adjust baking time accordingly; it may take longer.

Cool completely before removing from the tray; refrigerate for 10 minutes to set before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens