Breton Shortbread

In a bowl, whisk the egg yolks and sugar until the mixture whitens and doubles.

Add the softened butter and mix with a wooden spoon.

When the mixture is homogeneous, add the sifted flour, salt and yeast.

Mix again with a spoon until the dough is smooth.

It’s pretty sticky, it’s normal.

Shoot the dough and put it in the fridge for 2 hours.

Preheat the oven to 180 ° C.

Take it out of the refrigerator and spread it 5 mm thick on a sheet of lightly floured baking paper or silicone cloth.

And cut out with a cookie cutter (or a 22cm pie circle if you want to use Breton shortbread as a pie shell).

The dough should be cooked in the cookie cutters or in the circle without buttering.

At the last moment before baking, sprinkle with cinnamon.

Bake for about fifteen minutes, prolonging or decreasing a little cooking depending on the size of your shortbread.

Breton shortbread must be well browned.