breton shortbreads

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breton shortbreads

breton shortbreads



breton shortbreads
breton shortbreads
Ingredients breton shortbreads
Number of cookies
-
30
+

3 egg yolks

100 g caster sugar

100 g semi-salted butter

175 g flour

1/2 sachet of baking powder




Preparation breton shortbreads
Total Time: 40 min
Preparation time: 20 min
Cooking time: 20 min

Whisk 3 egg yolks with 100 g caster sugar until the mixture whitens.
Add the flour and yeast (if the yeast is kept in a damp place, sieve it), and mix.
Add the soft semi-salted butter (not melted!), mix again.
The dough will probably be too hot to handle easily by hand. Put the dough on a tray between two sheets of baking paper. Roll out with a rolling pin (over the baking paper) until the dough is about 1/2 cm in diameter and leave to cool for 30 min in the refrigerator.
Preheat the oven to 165°C (thermostats 5-6).
Once the dough is cold, form a sausage.
Cut discs about half a cm in diameter. You can also cut them directly with a cookie cutter.
Arrange the shortbread on baking paper on a baking sheet (space them well, they will spread out when baking).
Bake them for 15 to 20 minutes depending on the size of the shortbread at 165°C (convection heat).
Let them cool down and enjoy!

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