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
- Heat to 180°C (160°C fan).
2. Make the dough
- In a large bowl, whisk the egg with the sugar, vanilla sugar, vanilla extract and salt. Work in the softened butter, then add the flour last and mix with your hands only until you have a firm, homogenous dough. Don't overwork it.
3. Shape the broyer
- Roll or press the dough out on a sheet of parchment into a large round about 1.5–2cm thick. Pinch the edges all the way round with your fingers to make a decorative border. Score the surface with a fork in a crosshatch or simple pattern, shallow lines only.
4. Glaze
- Lightly beat the egg yolk with a splash of water and brush it over the top for a golden finish.
5. Bake
- Slide the parchment onto a baking tray and bake for about 30 minutes, until deep golden and crisp at the edges.
6. Cool and serve
- Let it cool at least 10 minutes before moving it. Serve with coffee or tea, and break it with a fist in the centre.
Notes
- Don't overwork the dough. Add the flour last and stop as soon as it comes together.
- Keeps well in an airtight tin for up to a week, kept whole.
- Scatter flaked almonds over the egg wash before baking for the traditional regional finish.