Broyés de Poitou
This recipe is a speciality of the region we lived in in France, Poitou Charentes. You can find them in the region's supermarkets and they can be small, as these are, or be one large biscuit. They're not really biscuits, more of a biscake! Whatever you call them, they're delicious. This is the traditional recipe from a local baker. Beat together 250g unsalted butter and 250g of sugar till light and creamy. Add a beaten egg and mix together then fold in 500g plain flour with 1 tspn baking powder and 1 tspn salt added and mix together till you get a ball. If you need it, add a few drops of water. It's easier to use a mixer. Wrap the ball in clingfilm and put in the fridge for a few hours or even overnight, to firm up the dough. Preheat oven hot - 210C/gas7 Cover 2 baking sheets with baking parchment or silicone sheets. Take the dough out of the fridge and bring to room temperature. Roll out dough and using a 7cm fluted cutter, cut out the biscuits and ...