Traditional Crispy Breton Cookies
These delightful cookies from Brittany are rich in butter and have a satisfying crunch, perfect for tea or coffee.
Ingredients
For the cookie dough
- 120 g Beurre ramolli (softened butter) Ensure butter is softened but not melted.
- 4 large Jaunes d’œufs (egg yolks)
- 100 g Sucre (sugar) Can substitute brown sugar for a different flavor.
- 1 tsp Fleur de sel (sea salt) Or use regular table salt sparingly.
- 200 g Farine (flour) Sifted before use.
- 1 tsp Levure (baking powder)
Instructions
Preparation
- Work the softened butter until creamy and reserve it.
- Whip the egg yolks with the sugar for a few minutes until light and fluffy.
- Incorporate the cream-like butter into the egg-sugar mixture and whip until smooth.
- Add the sea salt, followed by the sifted flour and baking powder.
- Mix with a spatula or a stand mixer until a smooth dough forms; do not overwork.
- Shape the dough into a log about 6 cm in diameter or roll it out to a thickness of 1 cm.
- Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Baking
- Preheat the oven to 170°C (static heat).
- Cut the dough into slices about 1 cm thick or use a cookie cutter.
- Place the cookies in pastry rings or muffin/silicone molds.
- If the dough is soft, chill for an additional 30 minutes.
- Bake for 12 to 15 minutes until golden.
- Let cool in molds, then unmold and cool on a rack.
Notes
Store cookies in an airtight container at room temperature for about a week. Freeze for up to three months, wrapped well. Consider adding citrus zest or chocolate chips for variations.