Breton biscuits
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
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Cooking time :
Total time :
Recipe for a about 20 Breton biscuits
- 500g strong flour
- 300g salted butter, softened
- 200g icing sugar
- 2 eggs
- 20g baking powder
- 1 small pinch of salt
- some egg wash
- few drops of vanilla essence
Progression
Mix the baking powder, flour, the salt, the icing sugar, the eggs, the butter and the vanilla essence toghether. Work well your dough with your hands until it makes a nice, neat ball. Set aside in the fridge covered with a damp cloth for an hour.
Set your oven at 160 degrees Celsius (gas mark 5-6, 320F).
Roll down your dough to about 1cm thickness. Then, using a cutter or a glass, cut the dough into discs. Between each batch, bring the trimmings together, allow to rest for 5 minutes and roll down the dough again and cut more discs. Repeat until all the dough as been used up.
Place your raw biscuits onto a lightly greased baking tray. Brush them with some egg wash and carefully, make few lines on the top of them with a fork.
Bake for 15 minutes.
It is perfect with a glass of cider.
Set your oven at 160 degrees Celsius (gas mark 5-6, 320F).
Roll down your dough to about 1cm thickness. Then, using a cutter or a glass, cut the dough into discs. Between each batch, bring the trimmings together, allow to rest for 5 minutes and roll down the dough again and cut more discs. Repeat until all the dough as been used up.
Place your raw biscuits onto a lightly greased baking tray. Brush them with some egg wash and carefully, make few lines on the top of them with a fork.
Bake for 15 minutes.
It is perfect with a glass of cider.
credits photo : Dubarry Stéphane © A.F.Touch-cuisine
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