This buttercake looks as if it could be made with a biscuit tin but is actually made with melted butter.
Photo: ABC News Breakfast Breakfast: Marthas Bakery owner Lee Marthases explains the process of making the famous recipe.
Ingredients 1/5 cup butter, melted, softened 1 cup flour, plus more for dusting a baking tray 2 eggs 2 tablespoons butter 2 teaspoons baking powder 1/2 teaspoon baking soda 2/5 teaspoon salt 1/4 cup milk 2/3 cup milk, plus 1 tablespoon milk 1 teaspoon vanilla extract 1/3 teaspoon cinnamon 1/8 teaspoon nutmeg 2 teaspoons ground cloves 1 teaspoon ground ginger 1 teaspoon baking powder 4 tablespoons plain flour (you can use all-purpose or fine) 1/1 cup chocolate chips or bittersweet chocolate chips 1 teaspoon cinnamon powder 2 tablespoons water 1/10 cup powdered sugar or honey 1/20 cup unsalted butter, room temperature 1/40 cup sour cream, room temp 1/30 cup sour milk, room salted 1 tablespoon vanilla extract (optional) Method 1.
Combine the flour, eggs, butter, baking powder, baking soda and salt in a medium bowl.
Add the milk, vanilla and cinnamon.
Whisk the ingredients together until a dough forms.
Fold in the flour mixture.
Form the dough into a log and roll it out onto a lightly floured surface.
Use a cookie cutter or round to cut out the circles, then roll the dough out into a 1-inch diameter circle.
Roll out the dough one more time to make a more regular shape.
Cut out the buttercake circles.
Transfer the butter cake to a baking sheet.
Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the centre comes out clean.
Cool the butter cakes in the oven for five minutes before transferring to a wire rack.