Breton shortbread cookies are made with 500 g of flour, 300 g of salted butter and 200 g of icing sugar. You mix it, rest it for 1 hour in the cold, roll it out to 1 cm thick, cut it with a 4 cm cookie cutter, brush it with egg yolk, score it with a fork. Bake for 15 minutes at 180 °C. Perfect with a bowl of cider.

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Ingredients

For about twenty Breton shortbread cookies:
  • 17.75 oz (500 g) flour
  • 10.5 oz (300 g) salted butter, softened
  • 7 oz (200 g) icing sugar
  • 2 eggs
  • 0.7 oz (20 g) baking powder
  • A small pinch of salt
  • A little egg wash (1 egg yolk mixed with a tablespoon of water)
  • A few drops of vanilla extract