Brittany Butter Biscuits Recipe

6

15 ml

250 g

175 g

200 g

Egg yolks, lightly beaten

Milk

Plain flour

Caster sugar

Lightly salted butter at room temperature,

cut into small pieces

• Preheat the oven to 180^oC/350^oF/Gas 4. Lightly butter a  large baking sheet. Mix 15ml of the egg yolks with the milk for a glaze. Set aside.
• Sift the flour into a large bowl and make a central well.
• Add the egg yolks, sugar and butter and, using your fingertips, work them together until smooth and creamy.
• Gradually blend in the flour to form a smooth but slightly sticky dough.
• Using floured hands, pat out the dough to 8mm thick and cut out circles using a 7.5cm biscuit cutter.
• Transfer the circles to the baking sheet, brush with egg glaze, then score to create a lattice pattern.
• Bake for 12-15 minutes until golden. Cool in the tin on a wire rack for 15 minutes, then transfer to the wire rack to cool completely.