Thin Breton butter biscuits
Thin, golden biscuits with lightly salted butter and an egg-yolk glaze.
Active time30 min
Cooking15 min
Total1 h 30 minResting : 45 min
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Ingredients
- 150 g lightly salted butter
- 1 egg yolk for glazing
- 2 egg yolks for the dough
- 1 egg
- 250 g wheat flour
- 1 tsp baking powder
- 1 sachet of vanilla sugar
- 125 g caster sugar
Preparation
Separate the egg yolks from the whites. Let the butter soften. Cream the softened butter and both sugars. Mix in the egg and the yolks for the dough. Add the sifted flour and baking powder. Bring together without prolonged kneading. Wrap and refrigerate for 30 minutes.
150 g lightly salted butter2 egg yolks for the dough1 egg250 g wheat flour1 tsp baking powder1 sachet of vanilla sugar125 g caster sugar- mixing bowl
- whisk
- sieve
- cling film
Heat the oven to 180 °C. Roll the dough between sheets of baking paper to 0.5 cm thick. Cut 6 cm rounds with a cutter and space them on a tray. Beat the yolk reserved for glazing and brush over the rounds.
1 egg yolk for glazing- oven
- rolling pin
- baking paper
- round biscuit cutter
- baking tray
- pastry brush
- mixing bowl
- whisk
Bake for about 15 minutes until evenly golden. Cool on a rack for 15 minutes until crisp.
- oven
- 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