Brittany Butter Cookies Recipe

These lightly glazed little cookies are similar to shortbread, but are even richer and more like cakes in texture. Traditionally, they are made with lightly salted butter.

To make a large Brittany butter cake as a variation, pat the dough with well-floured hands into a 23 cm/9 inches loose-based cake tin (pan) or springform tin (pan). Brush with the glaze and score the lattice pattern on top. Bake for 45-60 minutes until firm to the touch and golden brown.

Ingredients: (Makes 18-20)

6 egg yolks, lightly beaten

15 ml/1 tablespoon milk

250 g/9 oz/2¼ cups plain (all-purpose) flour

175 g/6 oz/¾ cup caster (superfine) sugar

200 g/7 oz/scant 1 cup butter at room temperature, diced

Method:

Preheat the oven to 180ºC/350ºF/Gas 4. Grease two heavy baking sheets. Mix 15 ml/1 tablespoon of the egg yolks with the milk to make a glaze. Set aside.

Sift the flour into a bowl. Add the egg yolks, sugar and butter, and work them together until creamy.

Using your fingertips, bring in the flour, a little at a time, until it is all incorporated and the mixture forms a slightly sticky dough. Gather it together.

Using floured hands, pat out the dough to about 5 mm/¼ in thick and stamp out rounds using a 7.5 cm/3 in cutter. Transfer the rounds to the prepared baking sheet, brush each with a little of the reserved egg and milk glaze, then, using the back of a knife, score gently with lines to create a lattice pattern.

Bake for about 12 minutes or until golden. Cool on the baking sheet placed on a wire rack for 15 minutes, then carefully remove the cookies with a spatula and leave to cool completely on the rack.

Happy Baking,

Carol