Beat the butter with the sugars and salt until creamy.
Mix in the flour and knead into a coherent whole.
Cover the dough with cling film and leave it for at least one hour.
rest in the refrigerator. Grease a butter biscuit tin with some butter.
Press the dough into the mould and flatten the top. Brush
the top with the knocked loose el and make it with a fork
a nice checkered pattern in. Bake the butter cake in one at 200 degrees Celsius.
preheated oven in about twenty minutes golden brown
and done. Allow the cake to cool down before cutting it into pieces.