French FANCY
Woman's Weekly|September 17, 2024
Raymond Blanc's right-hand man, Benoit Blin's favourite bakes
ROSE FOOKS
French FANCY

Brittany shortbreads

A northern French speciality, they're crisp on the outside but soft in the middle.

MAKES 24 (2 rounds of 12)

PREP 10 mins, plus cooling

COOK 15-18 mins

170g plain flour

4g fine sea salt

6g baking powder

60g egg yolks (about 3-4)

120g caster sugar

120g unsalted butter, softened

YOU WILL NEED

12-hole non-stick muffin tray

Piping bag with a 1cm round nozzle

1 Heat the oven to 170C Fan/Gas 5. In a medium bowl, mix the flour, salt and baking powder. Set aside.

2 In the bowl of a stand mixer, whisk together, by hand, the egg yolks and sugar until pale. Fit the paddle attachment on to the mixer, add the butter to the yolks and mix on a low speed for a couple of minutes. Add the flour mixture and continue mixing on a low speed for a further 2 mins, or until fully combined.

3 Spoon or pipe about 20g dough into each muffin cup. Bake for 15-18 mins, or until golden brown.

4 Allow the shortbreads to cool 4 and firm up for 10-15 mins before gently tapping them on to a flat tray to let them cool completely.

5 Repeat with the remaining dough. Although best eaten on the day, these will keep for 2-3 days in an airtight container. You could shape the second batch into a cylinder, wrap in cling film and freeze it ready to slice and bake next time.

PER BISCUIT 91 cals, 5g fat, 3g sat fat, 11g carbs

COOK'S TIP

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.