The Breton

The Breton

By
From
Rustic
Makes
10 biscuits

Ingredients

Quantity Ingredient
115g salted butter, plus extra for greasing
65g demerara sugar, plus extra for sprinkling
100g plain flour
1 teaspoon plain flour, for dusting

Method

  1. Place all the ingredients into the bowl of a food processor and beat until almost combined; the dough will be the texture of rough breadcrumbs.
  2. Tip the ‘almost’ dough into a large mixing bowl. Use your hands to bring it all together and continue kneading until you have a smooth dough.
  3. Transfer the dough on to a sheet of baking parchment and roll the dough into a log with a 5 cm diameter.
  4. Sprinkle the baking parchment with some demerara sugar and roll the log in the sugar to coat it. Wrap the paper around the log and twist the ends to secure, then chill in the fridge for 30 minutes.
  5. While the dough is chilling, preheat the oven to 180°C and butter and flour a baking tray. Remove the paper wrapping from the chilled dough and cut the log into 1 cm-thick biscuits.
  6. Lay the biscuits on the prepared baking tray and bake for 35 minutes or until they are a lovely golden brown colour. Allow to cool on a rack.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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