Breton Shortbread
Ingredients
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- 1
Make a soft, creamed butter and combine with the salt and the brown sugar using the mixer paddle.
- 2
Add the egg yolks and emulsify well.
- 3
Fold in the sifted flour and the almond flour on low speed without developing the gluten.
- 4
Set aside in the refrigerator, wrapped flush to the surface.
- 5
Roll out to 5 mm through the sheeter and cut with a cutter to Ø7 cm for the Saint-Honoré bases and Ø4 cm for the palets bretons.
- 6
Bake at 165°, oven vent open, for 16 min. The Saint-Honoré bases should be baked in the Ø7 cm tartlet rings.
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Per 100g
Allergens
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