Butter cake with rosemary and apricots

Name: butter cake with rosemary and apricots
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Dutch
Ingredients: 50 g dried apricots; 50 g hazelnuts; 1 sprig of rosemary; 300 g wheat flour; 250 g white caster sugar; 250 g cold butter; 1 mespoint salt; 1 medium sized egg; 1 el tap water

Butter cake with rosemary, hazelnuts and apricots

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Cut the apricots into pieces and chop the hazelnuts roughly. Ris the needles of the rosemary and cut finely.
Sift the flour and sugar over a bowl.
Cut the butter into 3 slices and place on the flour mixture. Cut the butter into small pieces with two knives.
Add the apricots, hazelnuts, rosemary and the salt to the flour mixture. Use cool hands to quickly knead into a cohesive dough ball.
Line the baking sheet with baking paper. On the baking sheet, form a cake from the dough. Beat the egg with the water. Brush the top of the dough with egg.
Bake the butter cake in about 20 minutes until golden brown and done. Allow to cool. Bon appétit! .