I just finished testing out and adapting a biscuit recipe that has its origins in Brittany, located in France—it’s known as the Breton.
While going through the handbook of popular chef and re-known food icon, Martha Stewart, the striking photo of the Breton was eye-catching and screaming off of the page—BAKE ME!
From what I gathered regarding the Breton is that appears to be a cross between a shortbread cookie and a biscuit. This no doubt due to its texture.
The Breton has a somewhat thick biscuit density towards the center, while possessing, and only if done right, crispy edges which is classic of shortbread cookies as well as it’s buttery and lightly sweetened taste.
My thoughts upon making and even having to adapt and reduce down the recipe, is that it is definitely light on the sugar. However, I adjusted my Breton recipe to be a tad more sweeter.
Plus, the butter is definitely needed here, so though I reduced it down to make fewer cookies, I would keep it at no less than one stick (or 8 tablespoons) of unsalted butter.
The final point I’d like to mention is that over mixing, as with baking, should be avoided to prevent a dense biscuit while still keeping those airy and crispy edges similar to shortbread and classic of this French biscuit cookie. Finally, don’t forget to score the cookies with a diamond shape which is also signature of the Breton.
Breton Shortbread Biscuits
Moderately sweet shortbread biscuit cookie having its origins in Brittany, in France.
Ingredients
- 3/4 cup All Purpose Flour
- 3/4 cup Cake Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Egg + 2 Egg Yolks large
- 1/2 cup Allulose sweetener or sugar
- 8 tbsp Butter unsalted, room temperature, cut into large pieces
Instructions
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In a large bowl, sift flours, baking powder, and salt.
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In the bowl of a mixer, beat the egg, yolks and sugar at a high speed for several minutes and until fluffy.
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Add in the softened butter in pieces and a few at a time while mixing. Continue mixing after the all the butter is at for an additional 2 minutes.
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Add the dry ingredients to the set and mix until just combined. Avoid over mixing to avoid dense biscuits and to meet edges of biscuits crispy and somewhat firm like shortbread cookies. The center of the Bretons will appear fluffy and thicker like biscuits.
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Saran Wrap the dough out shaping it into a circular disc. Refrigerate for at least 30 minutes.
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On a floured surface, roll out the dough and using a large cookie cutter, cut out 6 relatively large biscuits.
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Place on nonstick or parchment lined sheet pan. Refrigerate for an additional 30 minutes.
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Score the biscuits with a paring knife to create a diamond pattern. First, vertically, then at an oblique angle the opposite side, horizontally.
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Preheat oven to 350 degrees. Bake biscuits for 18 minutes or until golden brown.
