2 cups Caroline’s All Purpose Flour Mix
1 teaspoon baking powder
1 1/2 cups sugar
1/4 tsp salt
1 1/4 cup butter – from fridge or sitting out a bit on counter
2 eggs – reserving 1 yolk
1 tbsp. tap water
1 tsp. almond or vanilla extract
2 tsp. water
Method:
Preheat oven to 375*. Spray two 9″ baking pans with non stick spray.
Place flour mix, sugar, baking powder and salt in mixing bowl. Stir together. Cut 1 1/4 cup butter into cubes. Place on flour mix and cut in with a pastry blender or fork to make it crumbly (like making pie dough). Stir the 1 tbsp. water, 1 tsp. almond or vanilla extract, 1 egg and 1 egg white together with a fork. Pour over flour mixture and using a spoon or fork lightly mix until it holds together in a ball. I use my hands to do this. Don’t over mix. Divide ball in half. Press dough into the pans. Dough will be a bit sticky. I use plastic wrap on top and then press dough down.
Mix the egg white with 2 tsp. water and brush on the tops of your boterkoek. Sprinkle some slivered almonds on top. Bake at 375 for 30-35 min. until the edges are golden brown. Let cool a few hours until completely cold before slicing.