Broyé de Poitou

Desserts

A giant, golden butter biscuit. It's crumbly, sandy texture melts on your tongue, sweet but not overly so, with that pure butter-and-flour taste that makes simple biscuits so addictive. The edges are crisp and slightly caramelized, the center stays tender. Traditionally broken by hitting it with your fist in the middle, then sharing the pieces around the table. A Poitou tradition that hasn't changed in generations.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8

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Ingredients  

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• 250 gr plain flour
• 125 gr caster sugar
• 125 gr unsalted butter softened and cubed
• 1 egg
• 1 pinch salt
• 8 gr vanilla sugar
• 1 tsp vanilla extract
• 1 egg yolk, for egg wash

Equipment

• 1 mixing bowl
• 1 rolling pin
• 1 baking tray
• 1 parchment paper
• 1 knife for scoring
• 1 pastry brush for egg wash

Instructions

1. 1. Preheat the oven

   Preheat your oven to 180°C (fan 160°C).
2. 2. Prepare the dough

   In a large mixing bowl, combine the flour, sugar, vanilla sugar, and salt. Add the softened butter, cut into small pieces, and the whole egg. Mix well with your hands until you have a firm, homogenous dough.
3. 3. Shape the broyer

   Roll out the dough on a sheet of parchment paper to form a large, round galette, about 1.5–2 cm thick. Use your fingers to pinch the edges all around, creating a decorative border. Use a knife to make shallow decorative lines or a simple pattern on the surface (this is called scoring!).
4. 4. Add the egg wash

   Lightly beat the egg yolk with a splash of water and brush it over the top of the galette for a golden finish.
5. 5. Bake

   Slide the parchment paper with the galette onto a baking tray. Bake for about 30 minutes, or until the broyé is golden and crisp around the edges.
6. 6. Serve with tea or coffee

   Let the Broyé de Poitou cool for a few minutes, brew yourself a cup of tea or coffee and enjoy the true taste of French country life!

Notes

• Storage: Broyé du Poitou keeps well in an airtight container for several days.
• Texture: The broyé should be crumbly, buttery, and slightly crisp at the edges.

About this recipe

At the heart of Poitevin country life, the Broyé de Poitou stands as a symbol of conviviality, simplicity, and family tradition. This large, round, buttery biscuit, who’s recipe hasn’t change in 100 years, is a gesture of sharing, and a link to the region’s agricultural past.

The origins of the Broyé de Poitou date back to the rural farms of Poitou, where it was baked in communal ovens and brought out for special occasions. Historically, it was consumed during religious celebrations, harvest festivals, and family gatherings, especially at weddings, baptisms, and communions. The recipe, passed down through generations, is a testament to the resourcefulness of Poitevin families, who used simple, local ingredients: flour, sugar, butter, and eggs.

The act of breaking the Broyé de Poitou is central to its identity. The name comes from the French verb “broyer,” meaning “to crush.” Traditionally, the biscuit is broken with a single, decisive punch to the centre, allowing everyone at the table to help themselves to a piece. This communal gesture is often described as “barbaric” in a playful, affectionate way, but it’s also deeply democratic, ensuring that every guest, gets a share.

This method of sharing is unique to the Poitou region and is part of what makes the broyé so memorable. It’s a reminder of a time when food was made to be shared, not just consumed, and when every meal was an opportunity to strengthen bonds between family and friends.

Today, the Broyé de Poitou remains a staple at Poitevin tables. Artisan producers and local biscuit factories, such as Goulibeur, continue to uphold the tradition, using local butter and time-honoured techniques to create the biscuits. The biscuit is celebrated not just for its flavour, but for its role in keeping the region’s culinary heritage alive.