This was always in our home growing up. Mom would put almond slices on top , yeah some use the slivers. She would use the almond extract and sometimes vanilla extract. It’s such a tasty koek!!
Als je gewone bloem gebruikt dan hoef je de boterkoek niet steeds naar beneden te drukken. Het patroon met de vork is niet voor de sier maar voorkomt dat het ei strijksel los komt van de koek tijdens het bakken. Mocht de boterkoek toch omhoog gekomen zijn druk hem dan na het bakken naar beneden (eerst even 10 minuten laten afkoelen)😊😊😊🇳🇱🇳🇱🇳🇱🇳🇱 Keep up the good work, I love your channel. Groetjes uit Nederland .
I used always cold butter,so melted is new to me and press it down also. Never use eggs in it and let it rest for hour on the counter before it goes in the oven. This recipe is total new for but gonna try it. Even use one spoon milk for on the top instead egg wash.
I think this would translate well to a gluten free cake. I will let it sit for a bit before baking, can't wait to try it! (My celiac son would love this.)
Thanks for the awesome recipes! Both my husband and I are South Africans from Dutch parents. Do you perhaps have a recipe for ontbijtkoek? I love the Albert Hejn ones but they’re reall expensive here in SA.. love your bothersome recipe! Thank you!
You can visit my website and leave a comment with the recipe, if you’d like! I’m pretty close to a good recipe, but I’ll be interested to see how yours is different.
you know how you can infuse butter with THC, then cook stuff and get high as a kite? baking boterkoek with weed butter is another level of crazy lol, not for the faint of heart to take a full slice off of that one :D but, THC tends to break down around the 180-190 degrees celcius mark, and i don't trust my thermostat much, it seems to aim 10-20 degrees high when it put it on 90, as i want to decarboxylate overnight the stuff first for good measure (allows for THC to break down to THCA which is psychoactive to us -> read: you can spread it cold and it'll work after that process), which you want around 90-110 degrees C, a proper sous-vide stick at lower temps over longer time will work aswell. the disparity on the thermostat shrinks as i go higher, yet the oven still can hack going full 250 degrees if it wants to, so i'm not too fussed about its potential (the potentiometer on the other hand lol), but you don't wanna overcook this particular bitch ither way, when baking edibles, i never go over 140 degrees on my thermostat for good measure and just let them sit a bit longer
No use making a pattern in the dough if you gave to keep pushing down the dough as it rises. That would wipe out the pattern, i would think. So, what would happen if you just baked it, perhaps rotating because of uneven heating, but not pressing it down, just letting it bake?
Je kunt ook een zakje vanillesuiker toevoegen. Iedere keer de oven zolang open laten staan is erg onverstandig. Je verliest echt veel te veel warmte. De oven schreeuwt niet voor niks tegen je!
Vanillesuiker... goed idee. Ga ik eens proberen. Het platdrukken is iets wat normaal niet zo lang duurt, maar met de camera duurt alles twee keer zo lang :)
You mentioned a stem ginger variation and adding almonds on top as a variation but what about a layer of almond paste or marzipan in the center? I’ve seen that in commercial shops. Is it not made in homes?
Love 💘 all your recipes!
You explain the steps so clearly and it is fun to make afterwards ! 🎶🙂
Thank you!! I Have fun making the videos.
Altijd een favoriet, jouw recept is een beetle anders dan het mijne, lekker
This was always in our home growing up. Mom would put almond slices on top , yeah some
use the slivers. She would use the almond extract and sometimes vanilla extract. It’s such a tasty koek!!
That’s definitely a very classic version!! I hope our recipe brings back good memories.
oma en mama made it now my kids it is so easy geen margarine🙏
Als je gewone bloem gebruikt dan hoef je de boterkoek niet steeds naar beneden te drukken. Het patroon met de vork is niet voor de sier maar voorkomt dat het ei strijksel los komt van de koek tijdens het bakken. Mocht de boterkoek toch omhoog gekomen zijn druk hem dan na het bakken naar beneden (eerst even 10 minuten laten afkoelen)😊😊😊🇳🇱🇳🇱🇳🇱🇳🇱 Keep up the good work, I love your channel. Groetjes uit Nederland .
Dankjewel … ik heb het met gewone bloem geprobeerd, maar ik vind mijn moeders recept toch lekkerder. Iets “denser”
Blij dat je ons kanaal leuk vindt!
Thankyou! That answered a question I had!😊
Thanks Toine great video. We sometimes made it even sweeter by adding whip cream on top off the boterkoek.
Your recipe is the best success every time when I bake. ❤❤❤
I used always cold butter,so melted is new to me and press it down also. Never use eggs in it and let it rest for hour on the counter before it goes in the oven. This recipe is total new for but gonna try it. Even use one spoon milk for on the top instead egg wash.
Good luck!! I put beaten egg white on top, though, not milk.
I love the blue enameled interior of your oven.
My sister in law adds slivers of almonds on top. Also delicious!
Yeah, that’s a common addition
Thank you. Hope you keep making these videos!
You’re welcome! I plan on it !
I think this would translate well to a gluten free cake. I will let it sit for a bit before baking, can't wait to try it! (My celiac son would love this.)
If it works out, please let me know what flour you used, we have celiac people that I’d love to make this for.
Yes great recipe 👍💕
Thanks!!
Lovely recipe ❤
1:47 he dropped an F bomb. “You can use f-- powder.” I’m offended!!!!!
No seriously though, nice video. Very nice version of this recipe.
I have been looking for a recipe like this. I wish you would put the recipe in the video description. Thanks.
There’s a link to the written recipe in the video description: www.toineskitchen.com/recipes/boterkoek
Ginger on top of boterkoek is fabulous!!!!!
Yeah, it totally is!!
Fantastic receipt, your video is very didactic👏🏼👏🏼👏🏼 😋
Thank you so much 👍
Thanks for the awesome recipes! Both my husband and I are South Africans from Dutch parents. Do you perhaps have a recipe for ontbijtkoek? I love the Albert Hejn ones but they’re reall expensive here in SA.. love your bothersome recipe! Thank you!
I’m researching an ontbijtkoek recipe at the moment.
@@ToinesKitchen I have a great ontbijtkoek recipe. I can send to you, can you give your public email address?
You can visit my website and leave a comment with the recipe, if you’d like! I’m pretty close to a good recipe, but I’ll be interested to see how yours is different.
@@ToinesKitchen OK!
@@ToinesKitchen Hi Toine, where did you buy your botterkoek pan? Are those from Holland?
Great video, this is my sort of thing, rich buttery cookie / cake / 'bar cookie' sounds lush 😁👍
When you try it, let me know how it came out
@@ToinesKitchen will do 👍😁
Well I can confirm that they came out perfectly, so far 10 people have had a piece, great feedback from all 😁
you know how you can infuse butter with THC, then cook stuff and get high as a kite?
baking boterkoek with weed butter is another level of crazy lol,
not for the faint of heart to take a full slice off of that one :D
but, THC tends to break down around the 180-190 degrees celcius mark, and i don't trust my thermostat much, it seems to aim 10-20 degrees high when it put it on 90, as i want to decarboxylate overnight the stuff first for good measure (allows for THC to break down to THCA which is psychoactive to us -> read: you can spread it cold and it'll work after that process), which you want around 90-110 degrees C, a proper sous-vide stick at lower temps over longer time will work aswell.
the disparity on the thermostat shrinks as i go higher, yet the oven still can hack going full 250 degrees if it wants to, so i'm not too fussed about its potential (the potentiometer on the other hand lol), but you don't wanna overcook this particular bitch
ither way, when baking edibles, i never go over 140 degrees on my thermostat for good measure and just let them sit a bit longer
Wow, this looks delicious, thank you for sharing.
You're welcome! If you make it, let me know!
@@ToinesKitchen Yes, i've subscribed too, keep up the good work
I've never seen a recipe that pressed down the dough. We will have to try
Let me know how you like it. It ends up denser
No use making a pattern in the dough if you gave to keep pushing down the dough as it rises. That would wipe out the pattern, i would think.
So, what would happen if you just baked it, perhaps rotating because of uneven heating, but not pressing it down, just letting it bake?
Our Oma would bring us boterkoek when she came to visit us in South Africa
Such nice memories!! I hope this recipe comes close to your oma's :-)
Wat leuk dat ik je video bij toeval
tegen kwam.Jammer dat de hoeveelheden in Engels zijn
Op de website www.toineskitchen.com/recipes/boterkoek staat het in gram en cups.
Remembering when I lived in Holland...
Boterkoek, cake of appeltaart op zondag na de kerk bij de koffie. Mijn moeder bakte altijd voor de zondag.
Je kunt ook een zakje vanillesuiker toevoegen.
Iedere keer de oven zolang open laten staan is erg onverstandig. Je verliest echt veel te veel warmte. De oven schreeuwt niet voor niks tegen je!
Vanillesuiker... goed idee. Ga ik eens proberen. Het platdrukken is iets wat normaal niet zo lang duurt, maar met de camera duurt alles twee keer zo lang :)
Iets citroenrasp erin is ook erg lekker .❤🇳🇱😊
It's very popular in Indonesia 😀...but we usually call it as " Lekker Holland "
So you can order a slice of "lekker Holland?"
You mentioned a stem ginger variation and adding almonds on top as a variation but what about a layer of almond paste or marzipan in the center? I’ve seen that in commercial shops. Is it not made in homes?
My mom did not use almond paste, but I have seem home bakers do it that way. I personally prefer it without.
I've never made the boterkoek but will now that I've seen your vlog. Where can I buy a boterkoek pan?
I haven't seen it in the US, but you can use a round 9" round cake pan instead.
1:46 😂😂😂😂 some baking $*!t
Reminds me whrn visiting oma
Hallo Toine,Is dat een gewone oven met 350 gr. ???
Is dat niet erg hoog ? ❤
Dat is graden Fahrenheit. In Celsius is dat 176° C
Hartelijk dank,voor hier dus 175 gr !!
Ik heb net je site gevonden, leuk.!!!
I always add Almond flavouring. You don’t any flavouring?
Ik begrijp niet, waarom je self raising gebruikt, als je de koek toch steeds pladrukt.
doe de boter en rest gewoon bij elkaar en kneden met de hand
Bewaren jullie de tweede boterkoek voor ons? 😁
We bakken wel een verse voor jullie!
kneden met de hand
no Dutch accent