French FANCY

Raymond Blanc's right-hand man, Benoit Blin's favourite bakes

- ROSE FOOKS

Brittany shortbreads

A northern French speciality, they're crisp on the outside but soft in the middle.

MAKES 24 (2 rounds of 12)

PREP 10 mins, plus cooling

COOK 15-18 mins

170g plain flour

4g fine sea salt

6g baking powder

60g egg yolks (about 3-4)

120g caster sugar

120g unsalted butter, softened

YOU WILL NEED

12-hole non-stick muffin tray

Piping bag with a 1cm round nozzle

1 Heat the oven to 170C Fan/Gas 5. In a medium bowl, mix the flour, salt and baking powder. Set aside.

2 In the bowl of a stand mixer, whisk together, by hand, the egg yolks and sugar until pale. Fit the paddle attachment on to the mixer, add the butter to the yolks and mix on a low speed for a couple of minutes. Add the flour mixture and continue mixing on a low speed for a further 2 mins, or until fully combined.

3 Spoon or pipe about 20g dough into each muffin cup. Bake for 15-18 mins, or until golden brown.

4 Allow the shortbreads to cool 4 and firm up for 10-15 mins before gently tapping them on to a flat tray to let them cool completely.

5 Repeat with the remaining dough. Although best eaten on the day, these will keep for 2-3 days in an airtight container. You could shape the second batch into a cylinder, wrap in cling film and freeze it ready to slice and bake next time.

PER BISCUIT 91 cals, 5g fat, 3g sat fat, 11g carbs

COOK'S TIP