It's definitely not for the faint of heart, or the dainty eaters, nor for the more refined consumer. Boterkoek, since its early appearance in the thirties, appears to be a confection for the common people. It was not sold in the higher-end patisseries or bakeries in town, nor could it be found in the tea rooms of the upper classes. Even the traditional boterkoek baking pans, the shallow tart pans with the built-in slider, were not stocked in the higher-end specialty stores, according to Johannes van Dam, the famous Dutch food writer, but could easily be found in more eh...general stores like Blokker and Hema.
But in the homes of the hard workers, the farmers, the fishermen, the harbor workers and other physically challenging jobs, a small square of boterkoek was well received, together with a cup of strong coffee to cut through some of the greasy goodness. Made with (good) butter, i.e. not margarine, sugar and flour, the butter cake is probably one of the easiest cakes to make, and probably one of the first ones that kids learn to make at home.
Somehow there is a Jewish connection with boterkoek, as it was traditionally served on Shabbat in Dutch Jewish homes. Claudia Roden includes a recipe for Joodse Boterkoek in her book "The Book of Jewish Food", where she mentions that the boterkoek is part of "a few dishes, seen as Jewish but presenting a distinctive Dutch character." The Dutch Joodse boterkoek, Jewish butter cake, is per definition made with candied ginger.
1 1/4 cup of sugar
1 1/2 cup of all purpose flour
1/2 cup of candied ginger
1 egg for brushing
Mix the butter with the sugar until it comes together, then add the flour. Chop the ginger into small strips and add 3/4 of the amount to the dough. When the flour has been absorbed, add in the egg, mix it a few more times until it appears to be a cohesive dough.
Butter a square or round baking pan (9 inches) and place a bottom of parchment paper in there. Pat the dough into the pan, refrigerate it for 10 minutes, then brush it with the beaten egg and sprinkle the remaining 1/4 of ginger on top. Bake in an 350F oven for 25 - 30 minutes or until the sides start browning.
Remove from the oven, and let cool down completely before removing the cake from the pan. Cut into small squares. Serve at room temperature with some good coffee.