Breton butter biscuits, rich with extra egg yolks, made with beurre de baratte. Almost a shame to bake with it – but since I propose that the biscuits below are the best in the world, it’s only fitting that they should be made with the best butter.
Galettes made with buckwheat flour (gluten-free), with a classic topping of ham, cheese and a few spinach leaves. Galettes are pancakes – only better. The hardcore version has them fried only on one side, toppings put on top (as you would with toppings), and the sides only nonchalantly folded over.
Gateau Breton, Breton butter cake is unlike any other cake I’ve tried, the crunchy crust quite short and dense but not as crumbly as shortcrust. It melts in your mouth and has a lovely flavour from all those egg yolks and butter. It can be filled with jam...
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