This recipe is originally one from a selection of recipes that I developed for a school project (EPQ) I did back in 2020/2021, which was a recipe book dedicated to different biscuits/cookies from an array of different countries all over the world.
These easy and simple shortbread-like biscuits from northern France are soft and crumbly, with a melt-in-your-mouth texture.
Ingredients
- 120g Caster sugar
- 200g Butter
- 3 Egg yolks
- 280g Plain flour
Directions
- Cream the butter and sugar until light and fluffy
- Mix in two of the egg yolks and the vanilla extract
- Then add the flour and mix until the dough comes together
- Wrap the dough in cling film and chill for half an hour
- Preheat the oven to 190°C (170°C fan)
- Take the dough out of the fridge, place on a floured surface and roll out to around 1/4″ thick
- Cut out circles around 2″ in diameter and place on a lined tray
- Using a fork/toothpick, gently score a cross hatch pattern onto the surface of the biscuits
- Beat the final egg yolk and use it to lightly wash the tops of the biscuits
- Bake for 12-15 minutes or until a deep golden colour
- Allow to cool completely before storing in an airtight container
