Aspen Mère Poulard ... because this is the real one Breton biscuit smelling fresh butter. And the recipe is not even secret.
For 40 to 50 shortbread
200 g soft butter (not melted and above)
120 g sugar
3 egg yolks 1 large pinch
Salt
370 g flour (T65 if possible, but not required)
+ 1 egg yolk relaxed with 1 tsp water to glaze the cookies
Preheat oven at 160 ° C.
Using an electric mixer fitted with hooks, mix butter, 3 egg yolks and sugar until the mixture is creamy. Add flour and salt and beat again. You should get a very soft pastry that you book in the refrigerator for 20 minutes.
Roll out dough to 4mm thick and cut out biscuits with a small fluted cutter 4 cm in diameter. Prick dough with a small sharp knife on the underside of the biscuit.
Place shortcakes (the place this time) on a sheet of greaseproof paper and brown egg yolk once. Wait 5 minutes before the brown back. Make a beautiful decoration with a fork and bake for 12 minutes to heat ventilation. The board cookies should just brown.
Quick facts and really beautiful, these biscuits are absolutely perfect.
Dare I say what are the best? Yes.
Roll out dough to 4mm thick and cut out biscuits with a small fluted cutter 4 cm in diameter. Prick dough with a small sharp knife on the underside of the biscuit.
Place shortcakes (the place this time) on a sheet of greaseproof paper and brown egg yolk once. Wait 5 minutes before the brown back. Make a beautiful decoration with a fork and bake for 12 minutes to heat ventilation. The board cookies should just brown.
Quick facts and really beautiful, these biscuits are absolutely perfect.
Dare I say what are the best? Yes.
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