Broyé du Poitou

Traditionally served at weddings, baptisms, and special occasions throughout the Poitou-Charentes region, this cake/cookie has become a very beloved dessert much more often these days. 

Made with the simplest ingredients, it is baked in a large round shape and served by tapping it with a fist, breaking it into differently-sized pieces so that there are smaller and bigger pieces to everyone's liking. 

Leaving only the wedding and special occasion dessert scene, it has become a treat to be enjoyed for breakfast as a snack with tea or coffee or later in the day with cream and berries. 

250 g butter, room temperature
270 g light brown sugar
½ vanilla pod, seds only
pinch of sea salt
2 medium eggs, room temp
500 g all-purpose flour
1 tsp baking powder

1 egg yolk, glaze

Whisk butter with sugar, salt, and vanilla until fluffy. Add eggs and whisk for one minute. Add flour and make a smooth dough. Wrap in cling film and rest for two hours.

Heat the oven to 180°. Roll out cookies 8 mm thick. Press out your desired size, but if you want to be more traditional, then you must make it 23 cm large. Brush with egg yolk and put in the oven for 17 to 20 minutes until golden. Take them out, put them on a wire rack to cool, and enjoy.