Broyé: Shortbread-Style Cake

When we were in France this summer, were learned to make this Fantasic Broyé. A Broyé du Poitou is a traditional French shortbread-style cake originating from the Poitou region. It’s a rustic, buttery dessert with a firm yet crumbly texture. The cake is usually made with simple ingredients like flour, butter, sugar, and eggs. It’s characterized by its large, flat, round shape and distinctive herringbone pattern on top, made by scoring the dough with a fork before baking.

Broyé du Poitou is often served by breaking it into pieces rather than cutting it with a knife, adding to its charm as a communal treat. It’s typically enjoyed with coffee or tea and can be found in bakeries across the region.

Ingredients:

250 grams of flour

110 grams of sugar

125 grams of high quality butter, cubed

Coffee spoon of Stella's Table Sea Salt, Essential Blend

Yolk of one egg

Instructions:

Pre-heat oven to 350 degrees. 

Combine all ingredients into a bowl and using your hands, mix together until a smooth ball is formed.  This can take up to 10 minutes.  The warmth of your hands will help the butter melt and allow the ball to form. 

Once you have a smooth ball, place it on a piece of parchment paper.  Proceed to flatten the dough into a round disc and until it is about 1/2" thick. Then, crimp the edges of the disc. 

Beat the egg yolk and then spread over the top of the Broye.  Score with the back of a fork. 

Bake for approximately 20 minutes, or until browned along the edges. 

Enjoy!