A true classic from Brittany, France, made with just a handful of ingredients. These butter biscuits are simple yet packed with rich, deep butter flavour. Perfect with a cup of tea or coffee.
Cream the softened butter on medium-low speed for about 30 seconds using an electric mixer. Add the caster sugar and continue beating for 1 minute until the mixture becomes pale and fluffy.
2
Add the egg yolk and vanilla extract, beating just until combined.
3
Still on medium-low speed, add the flour in three additions. The mixture will resemble damp sand.
4
Bring the mixture together by hand into a smooth dough.
5
Wrap the dough and refrigerate for 1 hour.
6
Roll the dough between sheets of parchment paper to a thickness of 5mm (about 0.2 inches).
7
Cut out 7cm (about 2.8 inches) rounds using a cutter. Transfer to three parchment-lined baking trays using a spatula. Re-roll any scraps and continue cutting until you have 24 biscuits in total.
8
Mix the egg yolk with milk to make the egg wash. Brush lightly over each biscuit.
9
Decorate by scoring a cross pattern on the surface of each biscuit using the back of a fork dipped in water.
10
Bake at 180°C (350°F), or 160°C with a fan oven, for 14–15 minutes until lightly golden.
11
Rest the biscuits on the baking tray for 5 minutes, then transfer to a cooling rack to cool completely before serving.
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