Breton Biscuits

A community recipe by Han71

Not tested or verified by Nigella.com

Introduction

This recipe originates from Brittany where a lot of the sweet dishes also contain salt. I used to buy a lot of these in the supermarket therefore decided to make them myself. Much more delicious and far cheaper!

Ingredients

Serves: Makes approximately 24 small b

Metric Cups

200 grams unsalted butter (soft)
120 grams caster sugar
4 egg yolks (1 for wash with 1 tsp of water)
1 teaspoon water
1 teaspoon salt
370 grams plain flour

7 ounces unsalted butter (soft)
4¼ ounces superfine sugar
4 egg yolks (1 for wash with 1 tsp of water)
1 teaspoon water
1 teaspoon salt
13 ounces all-purpose flour

Method

Breton Biscuits is a community recipe submitted by Han71 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

With an electric whisk, whisk the butter, egg yolks and sugar until creamy. Add flour and salt and whisk until it forms a dough. Cover and refrigerate for 20 minutes.

Roll out to approximately 4mm thickness and cut out biscuits. Place on greased baking tray and brush with the egg wash. Leave 5 mins and repeat egg wash.

Mark each biscuit in criss cross lines with a knife. Bake in preheated oven at 160c for 12 minutes or until golden brown.

With an electric whisk, whisk the butter, egg yolks and sugar until creamy. Add flour and salt and whisk until it forms a dough. Cover and refrigerate for 20 minutes.

Roll out to approximately 4mm thickness and cut out biscuits. Place on greased baking tray and brush with the egg wash. Leave 5 mins and repeat egg wash.

Mark each biscuit in criss cross lines with a knife. Bake in preheated oven at 160c for 12 minutes or until golden brown.