The recipe of biscuits manufacturer Simon
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Biscuits manufacturer Simon is present on the local markets and on the campsite on Tuesdays in July and August. He shared with us one of his most popular recipes:
The recipe of the Brittany Butter Cake (gâteau Breton):
200 gram Brittany half-salted butter
160 grams of sugar
4 egg yolks
Egg wash (1 beaten egg)
220 gram flour
4 grams baking powder
To make this, you knead the butter, add the sugar and egg yolks, then the flour and finally the baking powder. Mix everything. Cover a round dish with parchment paper add the dough. The cake can also be filled with jam or plum-cream. In that case, cut the dough into two pieces. Add first one portion of the dough, spread with jam or plum-cream and cover with the remaining dough. Before baking, brush the top with the Egg wash and then scratch a pattern with a fork. Bake for 35-40 minutes at a temperature of 220 ° C. It is ready! You can enjoy the cakes for three weeks, but it is best eaten within 3-4 days.
Biscuits Manufacturer Simon is also known for its Kouign Amann (Brittany delicacy) his cookies and caramels with salted butter.
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