Last Thursday, I was missing the ocean. It happens from time to time and like Baudelaire once wrote: ” Free man, you will always cherish the sea“. I was hungry for freedom I guess, and facing difficult times. The ocean always provides me with good advice, the Atlantic with some comfort and Breton biscuits a mini hug around a cup of coffee. The day after, I came back to my wee cottage in the midlands with amazing pictures and a savage need for a spot of baking…
I am not a super passionate baker, but when I feel like it, I really feel like it. I enjoy this recipe as its “simplicity to taste reward ratio” is quite high. Also, the kitchen doesn’t look like a Pandemonium afterwards ( I like that word Pandemonium… Also the name of the pub where I had my first beer. Like your first kiss, one remembers those things).
You’ll need:
- 140g of organic flour
- 80g of salted butter
- 2 egg yolks
- 80g of organic sugar
- the zest of 1/2 of an organic lemon
- 1 leveled teaspoon of baking powder
How to:
In the blender, mix the flour, butter cut in small pieces and the baking powder. Give it a few pulses. In a bowl, whisk the yolks and the sugar together until a creamy beige ribbon like texture. Pour the lot in the blender and give it a few more pulses. Make a ball with the dough and wrap in cling film. In the fridge it goes for 1h30 to 2 hours.
Roll the pastry from cold with a bit of flour, into a disc but keep a bit of thickness. Use a bakers ring and start cutting some small discs and place on a baking tray ( you might need even two) with a sheet of greaseproof paper. Egg wash the biscuits to be and bake at 180c for 15 minutes ( let them get a nice colour but not too much; they will dry in minutes so don’t worry if they feel soft).
You can also draw some little designs on top of them, it looks cool, even if mine look like spells and curses…
Et voilá, sin é, they are now ready for a cup of tea or coffee. I used 1/2 a lemon in the picture for scale and also to remind the reader that they are made with lemon zest… Ok, never mind, I am out now, enjoy the pictures 😉
Hungry Breton 
I love lemon in just about anything baked.
It works right? I normally use orange zest in this one but since I ran out, I went to its zingyer cousin. Thank you! 😉
Beautiful photography. I know the feeling of missing the water. This recipe looks great!
Aw, thank you, and thank you for reading
I agree, ‘pandemonium’ is a great word. I bet it’s even better with a French accent 😉 These sound great, I’m really enjoying your recent posts…
Thank you so much Karinna, you are very kind. I was just wondering today about Jaffa cakes ( don’t ask) and there you have it. This one will be a bit of a challenge but I am looking forward to it 😉
Oh, and what’s the hell: ” Pandemonium” 🙂
Not sure what I love more, the cookies or the gorgeous photos of the sea and clouds…aaah wonderful!