tag:blogger.com,1999:blog-5128909220207442213.post2486681858037400348..comments2024-02-29T14:58:55.514-08:00Comments on COOKBOOKS GALORE: Broyés de PoitouSnowyhttp://www.blogger.com/profile/04944724956205419885noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5128909220207442213.post-15835318922452839742014-10-27T11:33:14.053-07:002014-10-27T11:33:14.053-07:00I love this kind of biscuit - made with lovely fre...I love this kind of biscuit - made with lovely french butter I bet it tastes amazingThe Caked Crusaderhttps://www.blogger.com/profile/02840224194242219981noreply@blogger.comtag:blogger.com,1999:blog-5128909220207442213.post-20645995735128910172014-10-27T02:49:48.380-07:002014-10-27T02:49:48.380-07:00Yes Phil,the tradition is to break the big one wit...Yes Phil,the tradition is to break the big one with a blow, but OH hasn't tried it!Snowyhttps://www.blogger.com/profile/04944724956205419885noreply@blogger.comtag:blogger.com,1999:blog-5128909220207442213.post-40878870331094373992014-10-26T16:47:52.844-07:002014-10-26T16:47:52.844-07:00This is a lovely little treat that I have been kno...This is a lovely little treat that I have been known to nibble on occasion despite the amount of butter in it. The smaller biscuits are a lot more convenient but I'm told that the tradition is that it should be larger and broken up with a single blow by the man of the house. I've tried this and failed miserably. Still tastes very good even if it's not broken in the traditional way.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.com