Frédéric's ultra-indulgent Breton shortbread cookies

Ingredients

8 servings

• 120 g caster sugar
• 9 g baking powder
• 3 g salt
• 60 g egg yolk
• 180 g flour
• 130 g unsalted butter
• 40 g salted butter
• 20 cl heavy cream
• 100 g sugar

Steps

1. 1

   For the Breton shortbread, whisk the egg yolks and caster sugar in a bowl until the mixture turns pale

2. 2

   Add the flour, baking powder, salt, and butter. Whisk until the dough is smooth

3. 3

   Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 3 hours

4. 4

   Preheat the oven to 170°C (340°F) fan-assisted and line a baking sheet with parchment paper. Roll out the shortbread dough between two sheets of parchment paper to about 6mm thick

5. 5

   Using your rings (5 to 6cm), cut out the biscuits and place them on the baking sheet, leaving the rings on

6. 6

   Bake the biscuits for 20 minutes. After 10 minutes, open the oven and remove the rings carefully to avoid burning yourself. Continue baking

7. 7

   For the salted butter caramel, pour the sugar into a saucepan and heat until it turns into caramel

8. 8

   Add the diced butter to stop the cooking. Mix well, then pour in the heavy cream and whisk

9. 9

   Heat again over low heat, stirring constantly for 2 to 3 minutes. Let cool before adding it on top of the shortbread with a pinch of fleur de sel