Name: Breton Shortbread with Salted Butter
Prep time: 30 min
Cook time: 15 min
Yield: 20 cookies
Cuisine: Brittany
Ingredients: 200 g ofwhite flour (T45); 140 g ofsemi-salted butter; 130 g ofbrown sugar (to add a crispy, caramelized touch, or muscovado sugar, for a more pronounced and distinctive flavor); 60 g ofegg yolks (Be careful not to add any egg whites—it's the yolks that give it its crispiness); 1 bag ofbaking powder; 1/2 pod ofvanilla (or, if vanilla extract isn't available, vanilla flavoring, which is cheaper than pure vanilla, or vanilla pulp.); plastic wrap (food); 1 mixing bowl; 1 cookie cutter (for cookies with a diameter of 3 or 4 cm); 1 baking mat; 1 pastry horn (or...); 1 Maryse

desserts baking cookies mardi gras pastries prepared in advance

Updated on 13 June 2025 by

juju

5 reviews 4.8 : Very good

Cuisine

Brittany

Diet

Vegetarian

Level

Easy

Preparation

30 minutes

Cooking

15 minutes

Wait

1 hour

Here is my recipe for Breton shortbread with salted butter—it’s easy to make and includes all the preparation details.

Table des matières

Origins

Breton shortbread is a regional specialty, rooted in the pastry traditions of Brittany. Its distinctive feature lies in the use of semi-salted butter, a signature product of the region. This ingredient gives the shortbread both its delicious milky flavor and its crumbly texture. It is a high-fat dough, made primarily from egg yolks, sugar, flour, and butter, often with a little baking powder added to give it a slight rise when baked.

Traditionally enjoyed as small cookies, Breton shortbread is also used as a dessert base. It is particularly popular for modern tarts and desserts. When prepared this way, a tart crust made from Breton shortbread stands out for its thickness and denser texture compared to a classic tart crust.

Technical Nuances

Technically speaking, Breton shortcrust pastry requires special attention during mixing. The butter and sugar must be creamed until smooth, without incorporating too much air, and the eggs and dry ingredients must be incorporated without overworking the dough to prevent it from becoming elastic. It is generally left to rest in the refrigerator before rolling out and baking.

Another tricky part is the baking. The dough tends to spread and lose its shape during baking. It is therefore often baked in a ring or a mold to preserve clean edges.

Give it a try!

The Breton shortbread is an excellent base for learning to master textures in pastry making. It allows you to practice working with different temperatures, mixing ingredients, and managing the baking process.

In terms of storage, once baked, Breton shortbread can be kept for several weeks at room temperature in a sealed container.

For

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For the dough
200 g of white flour T45
140 g of semi-salted butter
130 g of brown sugar to add a crispy, caramelized touch, or muscovado sugar, for a more pronounced and distinctive flavor
60 g of egg yolks Be careful not to add any egg whites—it's the yolks that give it its crispiness
1 bag of baking powder
1/2 pod of vanilla or, if vanilla extract isn't available, vanilla flavoring, which is cheaper than pure vanilla, or vanilla pulp.

Kitchen utensils
plastic wrap food
1 mixing bowl
1 cookie cutter for cookies with a diameter of 3 or 4 cm
1 baking mat
1 pastry horn or...
1 Maryse

1
Combine the butter and sugar in a mixing bowl.
Once well combined, add the egg yolk and whisk until pale, stirring thoroughly with a whisk.
2
Next, add the vanilla, flour, and baking powder, and mix well.
The resulting batter will be quite thick and sticky—this is normal.
3
Spread a large sheet of plastic wrap on the countertop, and using a spatula or a marisette, pour the contents of the mixing bowl onto it.
Roll the plastic into a log shape, about 3 or 4 cm in diameter, tie or secure both ends, and let it rest in the fridge for an hour.
4
Once the dough has rested, preheat your oven to 180°C.
Cut the dough roll into slices about 5–7 mm thick, and place them in the cups of your cookie sheet.
5
Bake at 180°C for 15 minutes.