Broye du Poitou

By Colin, on August 10th, 2011

Finally got some time at least in theory to do some blogging. So I thought I would share with you this little lovely biscuit/cake from the Vienne the next door area to the Touraine.

Broye du Poitou is a kind of biscuit cake popular in France and it must be said very similiar to a Sable Bretagne except as the Poitevins (the residents of Poitiers and the surronding area) would readily point out the biscuit is made of butter from the Vienne and is crushed or broken by hand, making the whole thing more tasty and interesting to eat than a simple Sable from Brittany, I of course believe every word of this.

Ready for the Oven

The dough is traditionally spread in a large, single patty, and has simple tram lines made with a fork. Sometimes slivered almonds are scattered on top or a small dash of Eau du Vie.

The Broye is very easy and quick to make and children love it, particularly the smashing it with a fist bit!

So this is how you bake it

Ingredients

200g salted soft butter
250g flour
1 pinch salt
125g caster sugar
2 egg yolks + 1 for glazing
A few slivers of almonds (optional)
A small dash of Eau du Vie (optional)

Method

Preheat oven to 180 ° C or Gas Mark 4

In a bowl, mix the softened butter and flour. In a separate bowl, beat 2 egg yolks and the sugar until the mixture turn pale and ribbony. Combine the two mixtures and add the Eau du Vie if you are using it.

Smashing

Turn the dough out on to a sheet of baking paper and flatten with the palm of your hand until you have a rough disc about 5mm thick. If you are using slivered almonds sprinkly a few on top. Some people will fuss about making a neat circle etc. but it rather misses the point of this dish, traditionally the edges where kept rough and in any event it will get brutally smashed.

Brush the pate with egg yolk and make a open type cross hatch design with a fork. Bake for about 15 to 20 minutes depending on your oven.