Buttercake

Boterkoek

300grams flour
250 grams butter
250 grams (fine) berry sugar
½ tsp salt
1 egg
50 grams sliced blanched almonds

Put flour, sugar, salt and butter into a mixing bowl. Using two knives, cut the butter into tiny pieces, while mixing it in with the flour, sugar and salt. Sprinkle flour on your hands and knead the mix into a dough. Set aside for ten minutes. Butter a round pie pan and press the dough into it. Lightly beat the egg and brush it on top of the cake, sprinkle with almonds. With a knife trace a diamond pattern in the top. Bake the cake for 20 to 25 minutes on the middle rack in a preheated oven at 200ºC/395ºF till the outside is brown and crispy-like and the inside still soft.

Variation 1: add 125 ml of chopped candied or sweet ginger to the dough.

Variation 2: mix 125 ml sour cream with ½ tsp cinnamon, 25 grams vanilla sugar and brush that mix on top before baking it.