I firmly believe that nothing can cheer up a person better than a cake 🙂 And as I am in Holland at the moment, it makes sense that the cake is Dutch. Don’t worry, I am the worst cook ever, so if I use recipes, they are usually idiot proof. Without further ado, let me present you the Butter Cake (or shortbread, as we know it). If the smell of it in the oven and then eating it won’t put a smile on your face, then I don’t know what will! And as an added bonus, blending hard butter with sugar is a perfect upper arm work out, try it for yourself…
Prep time 10 minutes + 20 minutes in the oven
240 g self rising flour
160 g caster sugar
200 g cold hard butter, chopped
1 egg, beaten
(butter cake) form diameter 22-23 cm
Preheat the oven to 200 °C (less for fan assisted oven). Mix the flour, sugar and a pinch of salt in a mixing bowl and toss together the pieces of butter. Knead by hand into a cohesive dough. Press the dough into a greased low (butter cake) shape (diameter 22-23 cm) and smooth the top with the back of a spoon. Brush the dough lightly with egg and pull the handle of the spoon a diamond pattern in the dough. Slide the shape in the middle of the oven and bake for 20 minutes until golden brown. Let the butter cake cool in the tin and cut the cake into wedges.