Broyé is a kind of shortbread biscuit from the Poitou region in Western France. “Broyé” means “crushed”: traditionally, you had to punch it on its center to cut it into pieces.
You can eat it with a fruit salad or creamy desserts. It is also great with coffee.
I strongly advise you to weigh all ingredients before you start making broyé.
For 4 to 6 persons:
- 125g granulated sugar
- 1 pinch of salt
- 1 egg
- 125g softened butter
- 250g all-purpose flour
- 1 tablespoon of rum
- 1 egg yolk to glaze the biscuit
Preheat the oven to 210°C (410°F). Put the sugar and salt in a large bowl. Add the egg and the butter cut into little squares. Knead by hand to combine all ingredients. Add flour gradually, and then add rum. Knead the dough until it no longer sticks to your hand.
Butter a pie plate. Flatten the dough with your palm and spread it in the whole pie plate. Smooth the dough with your palm.
With a pastry brush (or a piece of paper towel), glaze the dough with the beaten egg yolk.
Finally, draw patterns (straight or wavy lines) with a fork.
Bake for 17 minutes approximately at 210°C (410°F) (keep an eye on the baking process).
Let the broyé biscuit cool down in its plate until it hardens.