Dutch Butter Cake (Boterkoek)

This Dutch Butter Cake has a unique texture of a cake, shortcrust pastry and shortbread cookie.  It makes great snacks and goes well with either tea or coffee.

Ingredients:

220g. unsalted butter (room temperature)

100g. caster sugar

1 large egg

220g. plain flour (sifted)

30g. ground almond

1 egg yolk mix with 1/2 tsp. water

Almond flakes and dried cranberries

Methods:

1. Cream butter and sugar until light, add egg and mix well until combined.
2. Add flour and ground almond; and fold well with a spatula.
3. Pour dough into a prepared 8" x 8" pan (greased and lined); spread out using spatula.  Cover the top with a cling wrap and use a scrapper to flatten and even the dough.  Remove the cling wrap.
4. Lightly mix egg yolk with water and brush the top of the dough.  Then with a comb scraper or fork, create a crosshatch pattern on top.  Lastly decorate with almond flakes and dried cranberries (cut to smaller pieces).
5. Bake in a preheated oven of 170 degree Celsius for 20-25 minutes till golden.
6. Remove from oven and place over a wire rack to cool down.
7. Cut cake into square and serve.

I adapted this recipe from 'anncoojournal.com'  with a slight adjustment to suit my baking preference.