The recipe of biscuits manufacturer Simon

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.