Thick Salted-Butter Breton Shortbread Rounds

What you need

• 6 large egg yolks, 5 for the dough (about 100 g), 1 for glazing
• 200 g (1 cup) granulated sugar
• 250 g (2 sticks + 2 tbsp) salted butter, softened
• 1 tsp vanilla extract, optional
• 325 g (2 2/3 cups) plain flour
• 20 g (4 tsp) baking powder
• 1 pinch fleur de sel, or a little fine sea salt

Method

Restated from the original video

1. 1

   Whisk the 5 yolks with the sugar until pale, thick and creamy, 2-3 min.

2. 2

   Stir in the soft butter with a spatula until smooth, then the vanilla, if using.

3. 3

   Sift the flour and baking powder over the bowl and add the salt. Mix briefly, only until no dry flour remains, so the dough stays tender.

4. 4

   Roll the dough into a log about 5 cm (2 in) across, or flatten it into a disc. Wrap and chill for at least 2 hours, until firm.

5. 5

   Heat the oven to 170 °C (325 °F).

6. 6

   Slice the log into rounds 1 cm (1/2 in) thick, or roll the disc out between two sheets of parchment to that thickness and cut 5-6 cm (2-2 1/2 in) rounds.

7. 7

   Place each round in a greased metal ring, 6 cm (2 1/2 in) across, so it keeps straight sides as it bakes. Set the rings on a lined baking sheet.

8. 8

   Beat the extra yolk with a few drops of water, brush it over the tops and mark a crisscross pattern with the tines of a fork.

9. 9

   Bake until deep golden on top and at the edges, 15-20 min.

10. 10

    Let the shortbread cool for 5 min in the rings, then lift them off and cool completely on a rack. They keep for a week in an airtight tin.

Imported from bloc-notes-culinaire.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.