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Breton Butter Biscuits

The best biscuits made with the best butter

 

Breton butter biscuits

Brittany certainly has a few things going for it. Oysters. Mont Saint Michel. That funny half-ruined lighthouse in the middle of the sea which is one of the most photographed landmarks in Europe. The tide. ...

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  • INGREDIENTS
  • 5 egg yolks plus 1 more for the egg wash
  • 250g plain flour
  • 175g icing sugar
  • 200g softened salted butter, de baratte (hand churned) if available
  • 1tbsp milk or water for the egg wash
  • caster or Demerara sugar for the topping

METHOD
In a large bowl or standing mixer with the dough hook attachment mix the flour with the icing sugar, 5 egg yolks. Add the butter and mix it in until a smooth dough ball is formed. Place it on a flat surface and roll into a fat sausage, about 5cm in diameter. Wrap it in cling film and chill in the fridge for at least an hour.Cutting Breton pastryPreheat the oven to 180C/350F/gas 4. Line a baking sheet with parchment. Mix the 6th egg yolk with a spoonful of milk or water. Slice the dough sausage into discs, not thicker than ¾ cm. Brush each biscuit with the egg wash and dip in a bowl of caster sugar – easier than sprinkling it over them. Breton biscuits dipped in sugarBake for about 12-13 minutes only until they start to turn golden. Slide them off the tray but still on the paper as they’ll need to set a little before taking them off. Cool on the rack, store in a biscuit jar – they soften after a day or two.

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