Broyé de Poitou
A large golden crumbly, sandy, with crispy edges, a slightly tender centre. This is the traditional French butter biscuit from Poitou. Traditionally, this cookie gets punched at the table rather than sliced!
Ingredients
- 250 gr plain flour
- 125 gr caster sugar
- 125 gr unsalted butter softened and cubed
- 1 egg
- 1 pinch salt
- 8 gr vanilla sugar
- 1 tsp vanilla extract
- 1 egg yolk, for egg wash
Equipment
- 1 knife for scoring
- 1 pastry brush for egg wash
Instructions
1. Preheat the oven
- Preheat your oven to 180°C (fan 160°C).
2. Prepare the dough
- In a large mixing bowl, combine the flour, sugar, vanilla sugar, and salt. Add the softened butter, cut into small pieces, and the whole egg. Mix well with your hands until you have a firm, homogenous dough.
3. Shape the broyer
- Roll out the dough on a sheet of parchment paper to form a large, round galette, about 1.5–2 cm thick. Use your fingers to pinch the edges all around, creating a decorative border. Use a knife to make shallow decorative lines or a simple pattern on the surface (this is called scoring!).
4. Add the egg wash
- Lightly beat the egg yolk with a splash of water and brush it over the top of the galette for a golden finish.
5. Bake
- Slide the parchment paper with the galette onto a baking tray. Bake for about 30 minutes, or until the broyé is golden and crisp around the edges.
6. Serve with tea or coffee
- Let the Broyé de Poitou cool for a few minutes, brew yourself a cup of tea or coffee and enjoy the true taste of French country life!
Notes
- Storage: Broyé du Poitou keeps well in an airtight container for several days.
- Texture: The broyé should be crumbly, buttery, and slightly crisp at the edges.