Brittany Butter Biscuits

Ingredients

Serves 18-20

6 egg yolks, lightly beaten
1 tbsp milk
250 g plain flour
175 g caster sugar
200 g lightly salted butter, at room temperature,
cut into small pieces

1. Preheat the oven to 180°C. Lightly butter a large heavy baking sheet. Mix 1 tbsp of the egg yolks with the milk to make a glaze and set aside.

2. Sift the flour into a large bowl and bake a well in the centre. Add the egg yolks, sugar and butter and, using your fingertips, work them together until smooth and creamy.

3. Gradually bring in a little flour at a time from the edge of the well, working it with your fingertips into the centre to form a smooth and slightly sticky dough.

4. With floured hands, pat out the dough to a 8 mm thickness and cut out rounds using a cutter. Transfer the rounds to a baking sheet, brush each with a little egg glaze, then using the back of a knife, score with lines to create a lattice pattern.

5. Bake the biscuits for 12 minutes until golden. Cool in the tin on a wire rack, then remove the biscuits and leave to cool completely on the rack. Store in an airtight container.

Enjoy!