French Butter Biscuits
These classic French biscuits with shiny appearance are buttery and slightly salted not really crispy but fragrant and crumbly.
unsalted butter, softened
I used Lurpak butter
small lightly beaten egg yolk
super fine almond powder (ground flour)
easy to sift
egg yolk + 1/4 tsp water
mix well, egg wash
Cream butter and icing sugar together till combined.
Then add beaten egg yolk in 2 batches, use rubber spatula to blend well after each addition followed by vanilla extract.
Sieve in flour, baking powder, almond powder and salt. Fold well with a rubber spatula to become a soft sticky dough.
Place dough in between a plastic sheet and roll flat to about 4mm thickness and place inside the freezer for 15-20 minutes to harden.
Cut out the dough by using cookie cutter (4.5cm dia) and place on a baking tray lined with parchment paper. Place the whole tray of cut cookies inside the freezer for another 10 minutes.
Lightly brush the biscuits with egg wash twice, then with a fork to draw criss-cross lines on top.
Bake in preheated oven at 170C for about 15 mins or until golden brown.
Leave biscuits to cool on wire rack and store in airtight container.
Breton Biscuit, Sablés, French Butter Biscuits, Galette Bretonne
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French Butter Biscuits by Anncoo Journal