BRETON SHORTBREAD COOKIES
A typical Breton recipe
Provided by misshanna
Time 30m
Yield Makes 10
Number Of Ingredients 0
Steps:
- Put the butter in the saucepan and melt
- In a bowl, poor in the flour and the sugar, and stir
- Add the egg and the butter to the mixture
- Poor in the honey
- Put the mixture in the oven for 15 minutes
- Now, you have your cake, enjoy your meal !
GATEAU BRETON
You won't believe how delicious this French gateau Breton is. Well, it's really a cross between shortbread and cake, something that is very common for European cakes.
Provided by Dolce-Danielle
Categories World Cuisine Recipes European French
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
- Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
- Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
- Press dough into the prepared pan with your hands. Brush glaze on top.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 38.9 g, Cholesterol 214.6 mg, Fat 26.5 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 15.8 g, Sodium 170.1 mg, Sugar 18.9 g
BISCUIT BRETON: FRENCH SHORTBREAD COOKIES RECIPE - (4.4/5)
Provided by á-9980
Number Of Ingredients 6
Steps:
- 1. In a clean bowl, place 3 egg yolks, the butter, and the sugar. 2. Mix until fluffy. 3. Add in flour and salt, mix well. 4. Turn dough out onto floured surface and form into a ball. Add water, if needed. 5. Wrap dough in parchment paper or plastic wrap, than place in the fridge for 30 minutes. 6. Roll dough out to approximately 1/6"/ 4 mm thick. 7. Using a cookie cutter, preferable a fluted one, cut the dough and place on a baking sheet. 8. Mix water and egg yolk, then brush each cookie with the mixture. 9. Using a fork, drag the tips across the top of the cookies, making a criss-cross pattern. 10. Bake at 350F/180C for 10-12 minutes.
SABLES BRETONS
Salted butter is the key ingredient in these popular French cookies, which is no surprise, as they hail from Brittany, the region famous for its butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 24
Number Of Ingredients 4
Steps:
- Pulse butter and sugar in a food processor until well combined and smooth. Add 2 egg yolks and pulse to combine. Add flour and pulse until dough comes together. On a lightly floured surface, shape into a disk, wrap in plastic, and refrigerate at least 2 hours or up to overnight.
- Preheat oven to 350 degrees with rack in top third. On a lightly floured surface, roll out dough to 1/8 inch thick. Using a 2 1/2-inch fluted round cutter, cut out rounds; transfer to parchment-lined baking sheets, spacing 2 inches apart. Reroll scraps once and cut out more rounds, if desired. Using the tines of a fork, press to create a crosshatch pattern. Refrigerate until firm, about 30 minutes.
- In a small bowl, whisk together remaining egg yolk and 1 teaspoon water; use to brush tops and sides of cookies. Bake, rotating sheets halfway through, until golden brown, about 15 minutes. Transfer sheets to wire racks; let cool completely.
CLASSIC BRETON BUTTER CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 9-inch cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
- Sift both flours, baking powder, and salt into a large bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
- Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
- Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
- Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.
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