Traditional Breton shortbread

Ingredients

• 3 unités Egg yolks (Separate from whites, keep whites for another use)
• 150 g Granulated sugar (White sugar, adjust to taste)
• 200 g Unsalted butter (At room temperature, slightly soft)
• 300 g All-purpose flour (Sift before incorporation)
• 1 c. à café Baking powder (Baking powder)
• 1 pincée Fleur de sel (Enhances the butter flavor)
• 1 c. à café Lemon zest (optional) (Finely grated zest)
• 1 c. à café Vanilla extract (optional) (Or 1 vanilla bean)

Instructions

1. Separate yolks from whites

   Separate the three egg yolks from the whites and place them in the robot bowl or a large bowl.

   Time: PT5M

2. Mix yolks and sugar

   Add the granulated sugar to the egg yolks and whisk until you obtain a fluffy, slightly pale mixture.

   Time: PT5M

3. Incorporate the butter

   Pour the slightly softened unsalted butter and continue whisking until the mixture is homogeneous.

   Time: PT5M

4. Add baking powder, flour and salt

   Fold in the baking powder, sifted flour, fleur de sel and, if desired, the lemon zest or vanilla extract. Mix gently until the flour is just incorporated.

   Time: PT5M

5. Shape and wrap the dough

   Gather the dough with the spatula, form a ball, flatten it slightly, wrap it in cling film and place it in the refrigerator.

   Time: PT5M

6. Chill

   Let the dough rest in the refrigerator for at least 4 hours, ideally overnight, so it firms up and is easier to work with.

   Time: PT4H

7. Roll out the dough

   On a lightly floured work surface, roll the dough to about 1.5 cm thickness using a rolling pin.

   Time: PT10M

8. Cut the shortbread

   Use cookie cutters to cut the desired shapes, then place them directly on a baking sheet lined with parchment paper.

   Time: PT5M

9. Bake

   Place the sheet in the preheated oven at 160°C and bake 12‑15 minutes until the edges are golden.

   Time: PT15M

   Temperature: 160°C

10. Cool

    Remove the shortbread from the oven and let them cool on a rack before serving or storing.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.3 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of Unsalted butter: margarine (not recommended)
• Instead of All-purpose flour: wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Fleur de sel: sea salt
• Instead of Lemon zest (optional): orange zest
• Instead of Vanilla extract (optional): vanilla flavoring

Equipment Needed

• Mixing bowl
• Stand mixer or manual whisk
• Spatula (rubber spatula)
• Cling film
• Rolling pin
• Cookie cutters
• Baking sheet
• Parchment paper
• Oven
• Cooling rack
• Fine blade knife (optional)

Critical Steps — Do Not Skip

• Whisk the yolks and sugar until a fluffy texture is achieved.
• Do not overwork the dough after adding the flour.
• Respect the chilling time (minimum 4 h).
• Use cookie cutters to keep the shape during baking.
• Allow to cool completely before unmolding.

Chef Tips from the Video

• A small pinch of fleur de sel brings out the butter flavor.
• Use butter at room temperature but not melted for optimal texture.
• For a lemony version, add lemon zest with the flour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: In a dry place for 1‑2 days.

Make-Ahead Tips

• Prepare the dough the day before and keep it in the refrigerator.
• The shortbread stores very well; you can bake them ahead and keep them.