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Broyé du Poitou (Shortbread from Poitiers)

A recipe for Broyé du Poitou (Shortbread from Poitiers)! This shortbread/cake only uses a handful of ingredients and is traditionally served by punching the center to break it into pieces.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 1 large shortbread
Course: Dessert
Cuisine: French

Ingredients

  • 1 cup (227 grams) salted butter softened at room temperature
  • 1 cup (227 grams) granulated sugar
  • 1 tablespoon vanilla sugar optional
  • 2 large eggs
  • 3 3/4 cups (470 grams) all-purpose flour
  • Pinch salt
Topping:
  • 1 egg yolk
  • 1 tablespoon water
  • Sliced/Flaked almonds optional

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F (180˚C) and line a large (mine was 12 inches/30.5 centimeters wide) round baking sheet with parchment or lightly grease.
  2. In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time.
  3. Mix in the flour and salt just until combined. Be careful not to overmix.
  4. Press the dough into a large, even circle about 1/2 inch (1.25 centimeters) thick on the prepared round sheet. Using your thumb and forefinger, pinch around the outside of circle to create a scalloped edge.
  5. In a small bowl, beat together the egg yolk and water. Brush the pastry with the egg wash, then use a fork to create diagonal lines across the top. If desired, sprinkle with the sliced almonds.
  6. Bake in the preheated oven until golden brown and firm, 25-30 minutes. Allow to cool completely to room temperature on a wire rack.
  7. To serve, either use your fist to punch the center and break into pieces or slice. Store in an airtight container at room temperature for up to 1 week.