Breton Biscuits

Name: Breton Biscuits
Yield: makes about 2 dozen
Ingredients: 1 1/2 cups all-purpose flour, plus more for dusting; 1 cup cake flour (not self-rising); 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 large whole egg, plus; 4 large egg yolks; 1 cup sugar; 2 sticks (1 cup) unsalted butter, room temperature

January 24, 2012

These shortbread-like cookies hail from Brittany, a region of France renowned for its delicious butter. Be sure not to underbake them or they will not be crisp enough. Scoring the lattice pattern on the top takes a bit of time, but it’s easy to do and the end result is well worth the effort.

Recipe notes

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