Breton Biscuits

The cookies get their name from a region in France, Brittany and are known for their buttery taste.
Recipe: Martha Stewart

1 1/2 cups All Purpose Flour and some for dusting
1 cup Cake flour
1 1/2 tsp baking powder
1/2 tsp Salt
1large egg +4 egg yolks
1 cup sugar
2 sticks Unsalted Butter, room temperature

• Preheat the oven to 325F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper
• Sift the dry ingredients-All purpose flour, cake flour, baking powder and salt
• Beat the egg yolks and sugar until it doubles in volume about 2 to 3 min
• Add the butter in four parts and beat until well combined
• Add the flour on low speed and beat until well combined
• Place the dough on a lighly floured surface.Divide the dough in half and flatten them and wrap in plastic.Refrigerate for about 30 min
• On a lightly floured surface, place one of the discs and roll out to about 1/4 inch thick.Do the same with the other one and place the discs on the prepared baking sheets.Refrigerate for about 15 min
• Remove from the fridge and using a 2 1/2 inch cookie cutter, cut out rounds and place the rounds about 1 1/2 inches apart
• Whisk the egg and a table spoon water and brush on top of the cut out rounds.Using a knife, score a lattice pattern and make sure you don't cut all the way through
• Bake until the edges are golden, about 18 to 22 min
• Transfer them to a wire rack and allow the cookies to cool completely
  

Love,
Shri