Breton Shortbread
Ingredients
- 166.7 gWheat flour (sifted)
- 113.3 gSalted butter (softened, cream texture)
- 93.3 gWhite sugar
- 2 pcEgg (yolks only)
- 0.7 tspBaking powder
- 0.7 pinchFleur de sel
Method
Thick, golden biscuits with a crumbly texture that melts instantly. The aroma of nutty butter pairs with a sharp hint of salt that crunches on the palate.
- 1
In a bowl, vigorously whisk the egg yolks with the white sugar. The mixture should double in volume, turn pale, and form a ribbon when the whisk is lifted.
- 2
Add the softened salted butter, with a cream-like texture. Work with a spatula until you reach a smooth, homogeneous cream. No fatty butter chunks should be visible.
- 3
Incorporate the wheat flour and baking powder. Mix quickly without overworking the dough to maintain its crumbly nature. The dough should be supple but no longer stick to your fingers.
- 4
Form a log 5 cm in diameter. Wrap in film and chill. The log must be firm to the touch before slicing.
- 5
Slice into 2 cm thick discs. Place on a tray. Bake at 170°C until the edges are well colored and the top is golden. The biscuit hardens as it cools.
Frequently asked questions
How do you get this dish right?
- The butter must be soft but not melted, otherwise the sandy texture is ruined.
- If you have individual pastry rings, bake the shortbread inside so they rise straight without spreading.
How long does this dish keep?
Store in an airtight tin at room temperature for up to 10 days.
