Boterkoek is a thin, very buttery cake, a cross between shortbread and cake
and it is served cut into small bite-sized pieces.
for a 22 cm (9 inch) sandwich tin
250 g (1/2 lb; 1 2/3 cups) plain flour
a pinch of salt
200 g (7 oz; 3/4 cup) butter
225 g (7 1/2 oz; 11/8 cups) castor sugar
a little milk
1/2 cup blanched slivered almonds (optional)
Preheat the oven to 225°C/440°F.
Sieve the flour and salt into a bowl.
Cut the cold butter into the flour using two knives.
Add the sugar and knead quickly into a dough.
Press evenly into the base of the tin.
Using the back of a fork, make diagonal lines across the dough.
Brush the surface with a little milk.
Sprinkle with flaked or slivered almonds (optional).
Bake for 15-20 minutes or until golden brown on top, and the inside still moist.
Cool in the tin then cut into small wedges.