Sobaos, the spanish butter muffins

One of the most representative sweets of Cantabrian confectionery (northern Spain) and a true delight for the palate. They have a certain resemblance to muffins but with a more pronounced butter flavor.

They are cooked with very few ingredients and at a more than affordable price. And as if that were not enough, the ingredients are easy to remember since it only uses 4.

Any amount can be made since you just have to keep in mind that sugar, butter and flour have to have the same weight. The eggs are increasing proportionally.

INGREDIENTS :

• 100 grams (3.5 oz)  of butter
• 100 grams (3.5 oz) of sugar
• 100 grams (3.5 oz)  of flour
• 2 eggs

First, beat the butter to the point of ointment with the sugar until you get a creamy dough. Without stopping beating we add the eggs.

Next, add the sifted flour -so that it does not form lumps- and beat well until you get a creamy dough.

We preheat the oven to 180 degrees (356 F). Let's pour the dough into a preferably square source that can go in the oven. It can be a disposable aluminum or silicone source. We must leave a depth of about a finger and a half.

Bake for 30 minutes or until the surface is toasted and a toothpick inserted comes out dry. As we do not have yeast, you can open the oven without any problem to check the cooking.

Let cool and cut into squares, ready to be consumed