The Broyé du Poitou, an old, traditional French recipe for a buttery biscuit coming from the Poitou region of western France. Easy to make, doesn't need a special tin and traditionally broken into little pieces, for sharing, by giving one big punch to the middle of it. The hard biscuit then breaks into chunky shards.
250g plain flour (soft cake and pastry 117)
125g soft butter (cut in small pieces)
Egg yolk for glazing and flaked almonds for decoration.
Mix egg with sugar and salt till it forms a creamy paste then add butter piece by piece and mix well. Add sieved flour and mix to form a ball; be careful not to overmix
Wrap ball in cling and put in fridge for 1 hour. Heat oven to 180°C/350ºF/Gas mark 4
Remove from fridge and roll pastry into large circle about 1/2" thick; place on baking tray. Prick biscuit with a fork then pinch edge with fingers. Glaze with egg yolk and scatter flaked almonds on top.
Cook for about 35 mins till golden brown, remove from oven and cool on baking tray for 5 mins. Break when cold.
Added by: PAULINE GRAINGER
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers