Breton Shortbread

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.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 482
• Protein: 7 g
• Carbs: 55 g
• Fat: 26 g

Ingredients

• 166.7 g Wheat flour ( sifted )
• 113.3 g Salted butter ( softened, cream texture )
• 93.3 g White sugar
• 2 piece Egg ( yolks only )
• 0.7 tsp Baking powder
• 0.7 pinch Fleur de sel

Instructions

1. Whisk the eggs

   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. Cream the butter

   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. Sand the dough

   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. Cold rest

   Form a log 5 cm in diameter. Wrap in film and chill. The log must be firm to the touch before slicing.

5. Slicing and baking

   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.

Chef's tips

• 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.

Storage

Store in an airtight tin at room temperature for up to 10 days.