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Traditional Breton shortbread
Traditional Breton shortbread made with unsalted butter, lightly salted with fleur de sel, melting inside and crisp on the edges. Ideal as cookies, tart base, or small tartlets topped with whipped cream and fruit.
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Critical Success Points
- • 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.
Safety Warnings
- • Handle the hot oven with care.
- • Use kitchen gloves to remove the sheet.
- • Be careful with the fine blade knife when unmolding.
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