Biscuit Breton

Biscuit Breton. In the past it was known as a 'gâteau de voyage' (traveller's biscuit) because it would keep for several weeks and was very popular with sailors. Mix for a couple of minutes - the mixture should turn paler in colour and slightly increase in volume.

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Cut it into small cubes and let them soften at room temperature. Mix just until combined, the dough will be soft. This recipe is so simple and takes no time to prepare.

Sift the flour, baking powder and salt together into a bowl.

Breton butter owes its excellent taste to the milk it's made from and it is often salted.

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This recipe is so simple and takes no time to prepare. According to the story, he named them sablé. In the bowl of the mixer cream the butter on medium speed, then add the sugars and salt, beat for one minute.

Judul: Biscuit Breton
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Linda Arevalo

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