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Recipe

Brittany shortbread

These little biscuits are the French version of shortbread, mainly from the Brittany area, and they are rich, buttery and too delicious! Keep a batch on hand for an irresistible treat when the temptation comes.

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Makes 12
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Ingredients

  • 100 g butter, room temperature
  • 80 g caster sugar
  • 3 egg yolks
  • 125 g plain flour
  • 1 tbsp milk

Method

  • 1
    Preheat oven to 180ºC. Line a tray with baking paper.
  • 2
    Cream together the butter and sugar until light and fluffy, then add the egg yolks, retaining a scant tablespoon to use as an egg wash. Add the sifted flour and mix well. With floured hands, pat out the dough to about 1cm thickness and cut into rounds with a 7-8cm cutter. Place on your prepared tray. Mix the reserved egg yolk with milk and brush the tops of each, then score lightly in a lattice pattern.
  • 3
    Bake for about 12-15 minutes until golden. Cool on a wire rack and store in an airtight container.

Notes

While the biscuits cook, turn the egg whites into meringues and store for when you need a sweet treat or a dessert idea in a hurry!

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