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Broyé du Poitou (Shortbread from Poitiers)

Broyé du Poitou (Shortbread from Poitiers) recipe for #BakingBloggers: Baking of France! This shortbread/cake only uses a handful of ingredients and is traditionally served by punching the center to break it into pieces.
Course Dessert
Cuisine French
Keyword cake, France, French, Poitiers, shortbread
Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings 1 large shortbread


  • 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


  • 1 egg yolk
  • 1 tablespoon water
  • Sliced/Flaked almonds optional


  • Preheat oven to 350˚F (180˚C) and line a large round pan 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 cm) thick on the prepared round pan. 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.