Dutch Shortbread Boterkoek 1973

Ingredients

• 1 cup unsalted butter
• 1 cup solid-type firm margarine
• 1 cup granulated sugar
• 3 cups all-purpose flour
• 1 dash salt, helps bring out flavours (optional)
• 1 egg, separated
• 1 teaspoon vanilla
• 1 tablespoon cold milk

Directions

1. 1

   Cream the room temperature but not too soft butter and margarine together with the sugar using a wooden spoon.

2. 2

   Add the vanilla and unbeaten egg white only.

3. 3

   Add the flour until a stiff dough forms, and can be handled.

4. 4

   With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick.

5. 5

   Beat the egg yolk with the milk until combined well making an egg wash and brush over the patted out dough.

6. 6

   Bake in an 300 degree, preheated oven for about 25 minutes or until slightly golden in colour.

7. 7

   When still slightly warm, then score into squares or triangles. Cool thoroughly before storing into cookie tins.