Breton butter biscuits
Thick, crumbly butter biscuits baked in moulds to keep their straight sides.
Active time25 min
Cooking20 min
Total3 hResting : 2 h 30 min
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Ingredients
- 80 g lightly salted butter
- 2 egg yolks
- 140 g wheat flour
- 1 sachet of baking powder
- 2 sachets of vanilla sugar
- 75 g caster sugar
Preparation
Separate the egg yolks from the whites. Let the butter soften. Soften the butter with a spatula. Whisk the yolks and both sugars in a bowl. Mix in the butter, then the flour and baking powder without prolonged kneading.
Use for the recipe: half a sachet of baking powder (prepare 1 sachet of baking powder).
80 g lightly salted butter2 egg yolks140 g wheat flourhalf a sachet of baking powder2 sachets of vanilla sugar75 g caster sugar- mixing bowl
- whisk
- spatula
Shape the dough into a log, wrap in cling film and refrigerate for 120 minutes until firm enough to slice cleanly.
- cling film
Heat the oven to 180 °C. Unwrap and cut the dough into 1 cm slices. Place them in muffin tin holes. Bake for 20 minutes until golden.
- oven
- knife
- chopping board
- muffin tin
Let the biscuits firm up in the tin for 15 minutes. Carefully turn them onto a rack and leave until completely cold.
- muffin tin
- cooling rack
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration