Mary Berry's Botermoppen | Dutch butter cookie recipe by Mary Berry | Perfect for back to school

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories than whole milk.

Cream the softened butter in a bowl.

Add the zest of one lemon over the butter and mix.

Cream the sugar and butter together, using a hand mixer or by hand.

Add 8 oz (1 3/4 cup) flour to the mixture, mixing by hand to prevent flour from flying everywhere.

Form the dough into an oblong shape and shape it into a long cylinder.

Roll the dough out to the desired cookie size.

Sprinkle 1 oz (2 tablespoons) of sugar on parchment paper and roll the cookie dough into the sugar to coat it.

Wrap the dough in parchment paper and chill in the refrigerator for a few hours or freeze it for later.

Preheat the oven to 325°F/163°C.

Cut the chilled cookies into slices about 1/4 inch thick.

Place the cookies on a parchment lined tray, giving them space to bake.

Bake for 20-25 minutes at 325°F/163°C until the edges are brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens