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Better with butter

Butter cake

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. and serve.

INGREDIENTS

300 G SOFT BUTTER

100 G FINE GRANULATED SUGAR

100 G WHITE SOFT SUGAR

SNOWY SALT

300 G FLOWER

1 EGG KNOCKED LOOSE