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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Galettes Nantaises

      Nantes shortbread recipes - a French classic biscuit

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      Equipment

      • Bowl
      • Cutter
      • Spatula
      • Baking sheets, lined
      • Rolling pin
      • Pastry brush

      Ingredients

      • Plain flour – 135g (I used Shipton Mill's soft cake and pastry organic white)
      • Ground almonds – 35g
      • Unsalted butter – 80g
      • Salt – large pinch
      • Caster sugar – 70g plus extra for dusting
      • Egg yolk

      Method

      1. Turn your oven on to 160C fan / 170C conventional
      2. Mix everything together apart from the egg yolk and bring together into a ball
      3. On a surface dusted with flour, roll out to about 3mm thickness
      4. Press out using your chosen cutter and place each biscuit on the lined baking tray, being careful to leave a gap between each biscuit, as they do spread a little
      5. Lightly beat the egg yolk, then use it to brush the top of each biscuit
      6. Sprinkle over a little caster sugar onto each biscuit over the top of the egg wash
      7. Bake for about 15 minutes

      Added by: Lynn Clark

      Tags: Biscuits

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      Add a recipe & get 15% off

      If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

      15% off Flour Direct

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

      Shipton Mill Cookbook – A Handful of Flour

      We are beyond excited to announce the launch our first cookbook with Headline Publishing.

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