French traditional shortbread from Poitou

Ingredients

1 egg

250g plain flour (soft cake and pastry 117)

125g sugar

125g soft butter (cut in small pieces)

pinch salt

Egg yolk for glazing and flaked almonds for decoration.

Method

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.

 


Tags: French Biscuits

Added by: PAULINE GRAINGER

Add comment


Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.

 

If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.