1.5 cups AP flour, plus more for dusting
1 cup cake flour (not self-rising)
1.5 teaspoons baking powder
1/2 teaspoon salt
1 large whole egg, plus 4 large egg yolks
1 cup sugar
2 sticks (1 cup) unsalted butter, room temperature
1.Sift both flours, baking powder, and salt into large bowl; set aside.
2. In a bowl of an electric mixer fitted with the paddle attachment; beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
3. Turn out the dough onto a lightly floured surface. Divide in half and flatten into disks; wrap each in plastic. Refrigerate at least 30 minutes up to one day.
4. Preheat the oven to 325 degrees, with racks in the upper and lower thirds. Line two large bakings sheets with parchment paper; set aside. Generously dust a large piece of parchment paper with flour. Place one disk of dough in the center, and roll out to slightly thicker than 1/4 inch. To prevent sticking while rolling, occasionally run a large offset spatula under dough, and add more flour to the top or bottom. Transfer parchment and dough to a baking sheet; chill until firm, about 15 minutes. Repeat with remaining disk; (You can stack sheets of dough in the freezer)
5. Remove one sheet of dough and parchment from the freezer, and transfer to a clean work surface. using a 2.5 inch round cookie cutter, cut out rounds and place about 1.5 inches apart on prepared baking sheets. Gather the scraps; roll out again and cut out more rounds. In a small bowl, whisk together the whole egg and 1 tablespoon water; brush over tops of rounds. Let stand 5 minutes and brush again. Using a paring knife, score each round in a shallow lattice pattern, making sure not to cut all the way through the dough. Repeat with remaining dough.
6. Bake, rotating halfway through, until cookies are amber on top and deeply golden around the edges 18-22 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
Pairs Well With
This Friday, I will be embarking on a new journey.... my 30's. I kept telling my husband Robert years ago that for my 30th birthday I will be in France enjoying a culinary vacation. Cooking in a farmhouse in Provence. Enjoying some wine in a chateau in Bordeaux. Unfortunately, that is not going to be the case.
Last year, I began to tell my husband that I wanted a new career. A culinary one. I wanted to become a pastry chef and learn from the masters in Paris. I imagined myself coming home from school, whipping something fresh up in my studio flat, riding my bicycle to the market, becoming fluent in all things french. Eat my baguettes by the Seine, enjoy weekends at the Louvre. All while becoming a world class pastry chef.
While, I still do not know what the future holds for me in terms of a pastry career, until then I will be embracing all things French. Especially the pastries. After all, the french do it best.
In honor of my 30th tomorrow, I decided to make a french cookie called a Breton Biscuit. Breton Biscuits come from Brittany, a region in France that is known for it's amazing butter. These pair very nicely with a nice cappuccino. Enjoy!