Flower shaped Brittany shortbread

Overview

Reproduction of this thick version of butter shortbread - Brittany shortbread, with different names and different thicknesses, but the recipe and taste are similar. It requires butter, egg yolks and rum. The baked product will have a caramel color and swell to a certain thickness. When it comes out of the oven, you will smell a strong milky aroma, with the special flavor of rum! You can’t omit it, you must have rum! A biscuit that is very suitable for afternoon tea. It has a crispy texture after cooling. Every bite is rich and crispy. It spreads in the mouth and you can hear the clicking sound when chewing!

Tags

• baking
• afternoon tea
• all-purpose flour
• aluminum-free baking powder
• butter
• egg yolk
• rum
• milk
• powdered sugar
• sea salt

Ingredients

Steps

1. 1 Cut out the butter ahead of time and soften it. It must be softened to a paste-like, very soft state. Then prepare other materials.

   

2. 2 Put 25 grams of egg yolks into a clean basin, pour in rum, and beat evenly with an egg beater.

   

3. 3 Sift in powdered sugar.

   

4. 4 Beat the eggs thoroughly until the egg yolk turns slightly white and becomes slightly thick. Add softened butter.

   

5. 5 Use a spatula to cut and press to mix evenly. The butter softens nicely so it blends in easily.

   

6. 6 Mix all-purpose flour and baking powder in advance so that the baking powder is evenly distributed. Then sift into the mixture. Sprinkle with sea salt (coarse sea salt can be pinched in advance and set aside).

   

7. 7 Use the cutting and pressing method to mix into a uniform dough without any dry flour. Place in plastic wrap and refrigerate for 20 minutes.

   

8. 8 Take out the refrigerated dough, place it between two pieces of oil paper, roll it out to a thickness of 1cm, it can be round or square, and freeze it for an hour!

   

9. 9 After freezing, take it out and cut out the shape with a mold. Place on a baking sheet lined with greaseproof paper. Brush evenly with a layer of egg wash (just add one egg yolk and 2-3 grams of milk and mix well).

   

10. 10 Place in the refrigerator for 20 minutes to allow the egg mixture on the surface of the biscuits to dry. During this period, you can grease the mold with a thin layer of butter and set aside. Unmould after baking and will not stick. Preheat the oven to 180 degrees.

    

11. 11 Then take out the biscuits from the refrigerator, brush with a layer of egg wash again, and use the back of a fork to score lines horizontally and vertically. You can use a little force to make sure the marks are not too shallow.

    

12. 12 Then put the buttered mold back on the biscuit. It is best to make the mold a little larger than the biscuit, which is easier to operate. If there is no identical mold, you can put it back on the biscuit carefully if it is the same size.

    

13. 13 Place on the lower middle rack of the preheated oven, turn to 160 degrees, and bake for 25 minutes. Then take it out, unmold the mold, put the biscuits back in the oven, and continue to bake at 160 degrees for 3 minutes!

    

14. 14 Remove from oven, transfer to cooling rack, and cool completely! Just after baking, the outer shell is crispy and the inside is soft, and it will become crispy when completely cooled! After cooling, seal and pack!