Servings: 16

9" round pie pan (glass or metal) 9" round pie pan (glass or metal)
 
1 cup (8 oz) flour 1 cup (8 oz) flour
7 oz butter 7 oz butter
1/3 cup (5-¼ oz) caster sugar (In a nutshell, caster sugar (sometimes spelled castor sugar) is finely ground granulated sugar. It is not as fine as confectioners' sugar, as it does have a little grit to it, and is not powder-y. So, in terms of texture, it falls somewhere between granulated and confectioners') ⅓ cup (5-¼ oz) caster sugar (In a nutshell, caster sugar (sometimes spelled castor sugar) is finely ground granulated sugar. It is not as fine as confectioners' sugar, as it does have a little grit to it, and is not powder-y. So, in terms of texture, it falls somewhere between granulated and confectioners')
pinch salt pinch salt
1 packet vanilla sugar (optional) 1 packet vanilla sugar (optional)
1 small egg 1 small egg
1 tablespoon milk 1 tablespoon milk

Sift flour in large bowl.
Add butter, sugar, salt and vanilla sugar.
Rub the butter into the flour until it resembles fine breadcrumbs.
Knead quickly to make a firm dough.
Do not use an electric mixer.
Press the dough firmly into the pan to within ½ cm of the rim.
Scotre the top with the blunt edge of a knife in a criss cross pattern.
Beat the egg with the milk and brush over the shortbread.
Bake for 20 to 25 minutes in a hot oven 200 to 225°C (400°F)
Boterkoek should remain soft on inside.
Press down the top w. a rounded tablespoon and leave to cool.
As soon as it is firm to the touch, turn onto a flat wooden board.
Place a cool tray on top of the shortbread, invert and allow to cool completely.
Tastes better if it is eaten on the day after it is made.

From Holland with ❤  From Holland with ❤