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Broyé du Poitou
Giant butter biscuit
A giant butter biscuit for breaking at the table
From the Poitou-Charentes region of western France, broyé is one huge, thick butter biscuit baked in a round and carried whole to the table. Tradition says you break it in the middle with a firm blow of the fist, and everyone grabs a jagged piece; farmhouse cooks served it at weddings and family lunches, and it still ends meals there with coffee or a glass of local pineau. It is crisp at the edges, slightly tender in the middle and tastes of salted butter. Some families add chopped candied angelica from Niort. The top is glazed with egg yolk for its shine; milk gives a softer sheen if you prefer no egg wash. Chef's tip: mark the top with a fork in a diamond pattern and press quite deep, because the lines spread as it bakes; a pale broyé is the common mistake, so bake on until it is evenly golden all over.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the biscuit
- 4 ½ oz salted buttersoftened
- 4 ½ oz caster sugar
- 1 egg
- 9 oz plain flour
- 1 pinch salt
- 1 oz candied angelica (optional)finely chopped
For the glaze
- 1 egg yolkbeaten with 1 tsp water (or 1 tbsp milk for an egg-free glaze)
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Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan). Butter a 24 cm tart tin or line a tray with baking paper.
Step 2: Rub 4 ½ oz salted butter, 4 ½ oz caster sugar, 9 oz plain flour and 1 pinch salt together with your fingertips until sandy, then add 1 egg and 1 oz candied angelica if using, and press into a dough without kneading.
5 minStep 3: Press the dough into the tin or into a 24 cm round about 1.5 cm thick on the tray, smoothing the edge with your palm.
Step 4: Brush with 1 egg yolk. Drag a fork across the top in lines one way, then the other, to make a diamond pattern.
Step 5: Bake for 25–30 minutes, until evenly golden from edge to centre and firm when pressed at the rim.
30 minStep 6: Cool completely on a rack; it crisps as it cools. Bring it to the table whole and break it with your fist, or cut wedges if you prefer. It keeps for a week in a tin.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 4 g
- Carbs
- 40 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does broyé du Poitou take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of salted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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