Cuisine Fiend https://www.cuisinefiend.com

breton butter biscuits

Tue, 11 November, 2014

⯆ JUMP TO RECIPE

Sablés bretons are Breton butter biscuits made with lots of egg yolk and the best butter in the world. Definitely make top 20 in the biscuit charts.

breton butter biscuits cuisinefiend.com

What is Brittany famous for?

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. Breton cake. And butter.

butter cookies from Brittany cuisinefiend.com

What's special about Breton butter?

It’s supposed to be the best in the world. Beurre de baratte is hand churned in a traditional fashion, made from slightly more sour cream than the regular stuff, delivered by Brittany milk cows who clearly are happy animals.

sables bretons cuisinefiend.com

I never used to think there was much difference between one brand of butter and another until a friend passionate about organic, unprocessed and natural foods pointed me in the direction of unpasteurised butter – made no other place than in Brittany. It was a revelation.

Churn, baby, churn

A digression - bar going to Brittany and paying a small fortune to make sure you get the genuine artisan article, there is an easier way to get yourself a pat of beurre de baratte. You can make it yourself, and I refer you to a wonderful resource for that which is contained, surprise, surprise, on this here page. You'll see what this hand-churning is all about.

galettes au beurre breton cuisinefiend.com

The salt in your butter

Butter de baratte, if salted, has actual, visible crystals of salt which crunch and melt on your tongue. I swear you can eat a pat of this stuff on its own, it’s so gorgeous. I don’t suppose the butter I buy after all from a supermarket is 100% handmade (apparently the genuine artisan stuff costs more than foie gras) but it says de baratte on the package and I trust the French when it comes to food.

breton sable biscuits cuisinefiend.com

Breton biscuits with Breton butter

Almost a shame to bake with it – but since I propose that the biscuits below are among the best in the world, it’s only fitting that they should be made with the best butter in the world. Of course if you can't get hold of baratte or can't imagine getting churning yourself, use ordinary salted butter and they'll still be lovely.

breton butter biscuits

Servings: about 2 dozen, depending on the sizeTime: half an hour plus chilling pastry

INGREDIENTS

  • 5 egg yolks plus 1 more for the egg wash
  • 250g (2 cups) plain flour
  • 175g (1½ cup) icing sugar
  • 200g (2 cups minus 1 tbsp.) softened salted butter, de baratte (hand churned) if available
  • 1 tbsp. milk or water for the egg wash
  • caster or demerara sugar for the topping


METHOD

1. 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.

breton shortcrust pastry cuisinefiend.com

2. Place it on a flat surface and roll into a fat sausage, about 5cm (2 in) in diameter. Wrap it in cling film and chill in the fridge for at least an hour.

3. Preheat 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.

cutting breton biscuits cuisinefiend.com

4. 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.

how to cut breton biscuits cuisinefiend.com

5. Bake 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.

how to bake breton biscuits cuisinefiend.com

6. Cool on the rack, store in a biscuit jar – they soften after a day or two.

Question? Comment?

Characters left 800
Comment*
Recipe rating
Name*
Email address*
Web site name
Be notified by email when a comment is posted

* required

Cuisine Fiend's

most recent

Newsletter

Sign up to receive the weekly recipes update

fiendishly...

Follow Fiend