Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Traou mad shortbreads | wefacecook.com Traou mad shortbreads | wefacecook.com Biscuitereie Traou Mad à Pont-Aven is well known for the Traou Mad shortbreads from Pont-Aven in Brittany. They are thick and round puck-shaped with the good taste of butter. The Traou mad translated from the Breton dialect in Brittany, France literally means good things were invented in 1920 by Alexis Le Villain, baker at Pont-Aven. They are thicker than traditional Breton shortbreads."/>
Recipe

TRAOU MAD SHORTBREADS

Serves: makes: 24

Cooking time: 15 minutes.

The Biscuitereie Traou Mad à Pont-Aven is well known for the Traou Mad shortbreads from Pont-Aven in Brittany. They are thick and round puck-shaped with the good taste of butter. The Traou mad translated from the Breton dialect in Brittany, France literally means good things were invented in 1920 by Alexis Le Villain, baker at Pont-Aven. They are thicker than traditional Breton shortbreads.

Ingredients

  • 1 large egg yolk
    6 oz super fine sugar
    3 oz whole milk
    9 oz salted butter, softened
    14 oz flour by weight
    1/2 teaspoon baking powder

Preparation

  • Mix the butter and sugar in a mixer until creamy .
    Combine egg yolk and milk and mix in the butter-sugar.
    Add flour , baking powder and butter; mix and knead the dough for 5 minutes by hand but without excess.
    Cover the dough and refrigerate for 30 minutes.
    Place the dough between two sheets of parchment paper and spread to a thickness of 1/4 inch
    Preheat oven to 375 degrees F.
    Cut the dough with greased 2 1/4-inch circles.
    Arrange the circles with the dough on a baking sheet lined with parchment paper.
    Bake 12minutes, then unmold the cake .
    Cool on a wire rack and store in an airtight container !
    In the Biscuit manufacturing Company of Traou Mad in Pont Aven they mark each cake with a stamp before baking.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note