Broyé de Poitou
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.
Ingredients
- 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 knife for scoring
- 1 pastry brush for egg wash
Instructions
- 1. Preheat the ovenPreheat your oven to 180°C (fan 160°C).
- 2. Prepare the doughIn 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. Shape the broyerRoll 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. Add the egg washLightly beat the egg yolk with a splash of water and brush it over the top of the galette for a golden finish.
- 5. BakeSlide 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. Serve with tea or coffeeLet 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.