Broyé du Poitou (Shortbread from Poitiers)
A recipe for Broyé du Poitou (Shortbread from Poitiers)! This shortbread/cake only uses a handful of ingredients and is traditionally served by punching the center to break it into pieces.
Servings 1 large shortbread
Ingredients
- 1 cup (227 grams) salted butter softened at room temperature
- 1 cup (227 grams) granulated sugar
- 1 tablespoon vanilla sugar optional
- 2 large eggs
- 3 3/4 cups (470 grams) all-purpose flour
- Pinch salt
Topping:
- 1 egg yolk
- 1 tablespoon water
- Sliced/Flaked almonds optional
Instructions
- Preheat oven to 350˚F (180˚C) and line a large (mine was 12 inches/30.5 centimeters wide) round baking sheet with parchment or lightly grease.
- In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time.
- Mix in the flour and salt just until combined. Be careful not to overmix.
- Press the dough into a large, even circle about 1/2 inch (1.25 centimeters) thick on the prepared round sheet. Using your thumb and forefinger, pinch around the outside of circle to create a scalloped edge.
- In a small bowl, beat together the egg yolk and water. Brush the pastry with the egg wash, then use a fork to create diagonal lines across the top. If desired, sprinkle with the sliced almonds.
- Bake in the preheated oven until golden brown and firm, 25-30 minutes. Allow to cool completely to room temperature on a wire rack.
- To serve, either use your fist to punch the center and break into pieces or slice. Store in an airtight container at room temperature for up to 1 week.