Dutch butter biscuit
Looking for an original gift from the Big Green Egg? How about a butter biscuit: a delicious sweet treat made with butter, sugar and flour, enriched with vanilla, ginger and lemon. Great to give and to receive. Start preparing this original gift on time. While this recipe doesn’t take a lot of work, the dough does need to rest for 1½ hours and after baking, the butter biscuit has to cool for 2 hours. After cutting to size, put the butter biscuit cubes in a nice jar, tied with a bow. Keep the delicious leftovers for yourself of course !
Dutch butter biscuit
- 200 g unsalted butter, plus extra for greasing
- 200 g salted butter
- ½ vanilla pod
- 8 balls of candied ginger
- ¼ organic lemon
- 150 g granulated sugar
- 150 g white caster sugar
- 450 g flour, plus extra for dusting
- 1 egg
- 1 egg yolk
- 3 tbsp almond flakes
- Cut the unsalted and salted butter into cubes. Halve the vanilla pod lengthwise and scrape out the seeds. Finely chop the ginger balls. Finely zest the lemon peel; you won’t be using the rest of the fruit in this recipe. Add the butter, vanilla seeds, ginger and lemon zest along with the granulated sugar and caster sugar to the bowl of a food processor fitted with a flat beater and mix until all ingredients are well combined and smooth.
- Sift the flour over the bowl, add the egg and mix again until everything is well mixed. Turn off the machine as soon as the flour and egg have been incorporated into the dough.
- Press the dough flat and wrap in cling film. Let the dough rest in the refrigerator for 1½ hours.
- Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 190°C. In the meantime, grease a round cake tin or springform tin (Ø 23 cm) with butter and dust it and your work surface with flour. Place the dough on your work surface and shape it into a circle, about the same diameter as the cake tin. Place the dough into the tin and press it out evenly.
- For the topping, beat the egg yolk with a teaspoon of water and brush the dough with the egg yolk. Leave for about 10 minutes.
- Brush the dough with the egg yolk again. Sprinkle with almond flakes and place the cake tin on the grid. Close the lid of the EGG and bake the butter biscuit for about 15 minutes.
- Lift the tin, place the Baking Stone on the grid and place the tin on top. Close the lid of the EGG, heat to a temperature of 170 °C and bake the butter biscuit for another 30-35 minutes until golden brown and done.
- Remove the tin from the EGG and let the butter biscuit cool in the tin for about 60 minutes.
- When removing the biscuit from the tin, warm up the base first by placing the tin on a warm tea towel and cut around the edges to loosen it. Place a plate on the tin, flip it and then flip it again on a second plate. Put the plate in the refrigerator for about 60 minutes to let the butter biscuit cool completely.
- Cut the butter biscuit into cubes and serve, or put the cubes into a nice Mason jar!
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