Gateau Breton
INGREDIENTS
250 grams flour
a pinch salt
250 grams caster sugar
250 grams unsalted butter, at room temperature
6 egg yolks (reserve one tsp for glaze)
a pinch salt
250 grams caster sugar
250 grams unsalted butter, at room temperature
6 egg yolks (reserve one tsp for glaze)
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METHOD
1. Sift flour and salt onto marble board or kitchen bench, make a large well in centre. Put sugar, butter and egg yolks in well. Work with finger tips until mixture is smooth, then gradually work in flour using fingers and heel of hand in a rocking motion - it will be thick and sticky.
2. Flatten dough to fit a well-greased 23cm flan tin, smoothing top with a wet hand.
3. Brush surface with reserved egg yolk. Use fork to mark lattice pattern on top. Rest in fridge 10 minutes.
4. Place in a 190 degree Celsius oven, immediately turn to 170 C, and bake 30 minutes, or until cake is golden and has shrunk from sides. Leave to cool 10 minutes, then turn-out onto wire rack.
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