My grandma from my mother side comes from Brittany. Learning how to make Breton recipes is my way of getting closer to my grandmother and I always loved Breton butter biscuits.
Unfortunately my grandma had no recipe to share with me this time. I had to look in my old French cooking books and magazines until I found it, the recipe, in a magazine from 2011, Cuisine de grand-mère, a wonderful home cooking magazine.
My grandmother wasn’t baking so much biscuits and we usually had over-cooked marmalade covered with granulated sugar instead. Tasted a bit like a fruit paste. Sometimes she was making us crèpes, far breton or riz au lait. I was lucky to have a grandma who cooked so well and so much for her granddaughter.
Breton butter biscuit recipe
- 320 gr. of flour 2.4 cup or 11.42 oz
- 120 gr. of sugar 2/3 cup or 4.28 oz
- 12 gr. of vanilla sugar 1 tablespoon or 0.48 oz
- 2 egg yolks
- 200 gr of melted salted butter 1.7 cup or 7.14 oz
- 1 untreated lemon zest
- 1 egg yolk
- 1 teaspoon of water
- 1 heaping tablespoon of powdered sugar
- Mix flour, sugar and vanilla sugar. Make a puit in the center. Add 2 egg yolks, melted butter and untreated lemon zest. Knead and form a ball. Cover with kitchen film and leave to rest for 1 hour.
- Preheat oven to 150 °C (300°F). Put greaseproof paper on baking tray and reserve.
- Roll dough in between to baking sheets to the appropriate thickness (3 mm or 0.1 inch). Cut out circles of dough (diameter 7 cm or 2.75 inches) using cutter and put on baking tray.
- Mix 1 egg yolk with 1 teaspoon of water. Apply on biscuit using a cooking brush. Spread some iced sugar and bake for 30 minutes.
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