banner image

French traditional shortbread from Poitou


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.


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.