Breton Shortbread
Ingredients
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- 1
Cream salted butter and sugar until pale.
- 2
Add egg yolks, mix.
- 3
Sift and fold in flour, baking powder and a pinch of fleur de sel.
- 4
Roll dough to 1.5 cm thickness between two sheets of paper.
- 5
Refrigerate 2h.
- 6
Cut 5-6 cm rounds with a ring cutter.
- 7
Place rings on tray (as moulds), egg wash the tops.
- 8
Bake 15-18 min at 170°C. Golden colour.
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Per 100g
Allergens
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