Surinamese Butter Cookies (Boterbiesjes)
Surinamese butter cookies, or boterbiesjes are a delicious butter cookie topped with a currant or raisin. One of my grandma’s used to make these occasionally when I was a kid. I actually forgot all about them until I was going through a Surinamese cookbook, ‘ Groot Surinaams Kookboek’ (Extensive Surinamese Cookbook). I came across the recipe and decided to make them again. They were just as delicious as I remember them. I hope you’ll enjoy them as well.
How To Make Surinamese Butter Cookies (Boterbiesjes)
You’ll need flour, cornstarch, confectioners’ sugar (powdered sugar), butter, baking powder, lemon zest and a nice handful of raisins and/or currants.
First, sift your flour, cornstarch and baking powder.
Next, add butter, sugar and lemon zest to a bowl and mix till creamy.
When the butter is creamy, add the flour mixture in small increments.
You should end up with a soft dough that’s easy to shape into a ball.
Roll little balls of the dough and put the balls on a baking sheet lined with parchment paper. Top with a raisin or currant and press the dough lightly. You could omit the raisins and currents, in that case, just press the balls slightly.
Bake in the oven for approximately 10-15 minutes, until golden.
Don’t these just look delicious?!
If you think these look delicious, check out more Surinamese recipes on the site.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
cookies |
- 2 cups all-purpose flour 250 g
- 1.5 tbsp cornstarch 15 g
- 1/2 tbsp baking powder 7.5 g
- 1 cup butter 250 g
- 1 cup confectioner's sugar 125 g - sifted
- 1 tsp lemon zest
- 1/4 cup raisins and/or currants 40 g (a big handful)
Ingredients
| |
- Preheat the oven to 320°F/160°C. Line a baking sheet with parchment paper.
- Sift flour, cornstarch and baking powder and set aside.
- Add butter, sugar and lemon zest to a bowl and mix till creamy. When the butter is creamy, add the flour mixture in small increments.
- Roll little balls of the dough and put the balls on a baking sheet lined with parchment paper. Top with a raisin or current. and press the dough lightly. You could omit the raisins and currents, in that case, just press the balls slightly.
- Bake in the oven for approximately 10-15 minutes, until golden.
Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.
- You can omit the raisins and currants if you don't want to add them.
- Instead of lemon zest you could also use vanilla sugar or vanilla extract.
i am 13 and i maid them and they were so good and easy to make.
That’s awesome. I’m glad to hear they worked out!
There is not a measurement for the lemon zest in the ingredient list…
Hi Christine,
Thanks for noticing and letting me know! I added the measurement for it, it’s 1 teaspoon. 🙂
Ik heb het volgens recept gemaakt maar jammer was helemaal plat geworden door denk ik roomboter en geen ei erin want ei bind
Vervelend om te horen dat de koekjes niet gelukt zijn. Het zijn ook koekjes die vrij plat worden. Het niet gebruiken van ei heeft bij mij nog geen problemen opgeleverd, ik maak wel vaker koekjes zonder ei (bijvoorbeeld Speculaasjes). Wellicht kan je de volgende keer iets meer bloem toevoegen voor een iets steviger deeg.