Butter cakes


0.5 lb (or 250 g) butter
0.5 lb (or 250 g) sugar
2 eggs
1 lb (or 500 g) flour
0.5 tsp vanilla extract
1 tsp baking powder


Whip butter and sugar together.

Whip the eggs separately, and then whip them together with the butter and sugar mixture, adding vanilla.

Mix flour and baking powder together, and add them into whipped mix, stirring until even consistency but without a blender.

Make a ball from the dough, then divide it to 2 halves, shape the halves into a round shape, roll them in plastic wrap, and place in a refrigerator for 2 hours.
Pre-heat an oven to 340 F (170 C).

Sprinkle the board with flour.
Place the dough rounds on the board; roll them into 3-5 mm thickness.
Sprinkle with the flour, and cut in round shapes (or another ones, if you like).

Place the cakes on a baking sheet, and bake for about 10-12 minutes, until they turn light-golden. Do not overcook!

Take them out of oven, and cool on the board.
Repeat until you run out of the ingredients.

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