At the Manoir de la Villeneuve in Lamballe, close to the beaches of Val André, Nathalie prepares a gourmet breakfast every morning. She shares with us her recipe for delicious Breton shortbread:
For 20 crunchy shortbreads, you’ll need:
– 3 egg yolks
– 250 g flour
– 155 g semi-salted butter (we’re in Brittany!)
– 80 g caster sugar and a little milk
Mix the butter with the caster sugar and the 2 egg yolks. Gradually add the flour. Form into a ball, and let the dough rest for 30 minutes in the refrigerator.
Preheat the oven for 10 minutes at 200°C (gas mark 6-7).
Line a baking tray with parchment paper.
Roll out the dough with a rolling pin to a thickness of 5 mm (I prefer them thicker 1 cm).
Cut out rounds with a 5 cm cookie cutter (or a small glass), and place them on the baking sheet. In a bowl, dissolve the remaining egg yolk with the milk and brush each shortbread with this mixture.
Bake for 10 minutes, the shortbread should just be golden brown. These small shortbreads are ideal with a small fruit compote. To vary the recipe, flavor the dough with a good vanilla or the zest of a lemon, an orange, cinnamon or for the more greedy, glaze them with chocolate.
Let cool, if you can, before enjoying!
