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Breton Cakes

I first came across these gorgeous little cake/biscuits a few years ago when visiting family who were living in France at the time. Then recently I watched Edd (Kimber) demoing them, he reminded me of how much I loved these little cake/biscuit hybrids. 

Either make them into mini ones topped with anything you fancy. The bottom ones have a pureed mincemeat buttercream and the ones in top photo have been brushed with warmed, sieved raspberry jam, topped with fresh raspberries then a  caramelised hazelnut (an idea I got from pinterest)  Or into one large Breton cake filled with mincemeat, jam, prunes or anything that takes your fancy. 

I know the look is quite simplistic, but they taste sensational so do give them ago. Jx
225g salted Butter (It's really important to use a really good butter)
200g Plain flour
125g cornflour
1/2 tsp baking powder
pinch salt
225g caster sugar
5 egg yolks 
1 egg and a little water for an egg wash

In your free standing machine fitted with the paddle attachment or by hand rub together the butter, flours, sugar, salt and baking powder. Whisk the egg yolks together, then add to the bowl, knead into a soft clay like dough. Wrap in some clingfilm and chill for about an 30 minutes. 

Preheat the oven 170˚c

To make the mini Breton divide the dough into 24 balls and pop into silicone mini muffin pans. Chill for 20 mins. Bake for 15-20 minutes or until golden, leave to cool completely in the pan before removing and topping with either some chocolate ganache, flavoured buttercream, jam glaze and soft fruits or a dusting of icing sugar. 

To make the Breton cake, divide the dough in two, line an 8 inch springform tin with parchment, pat the first piece into the base making as smooth and even as possible. Spread with 2-3 heaped tablespoons of your chosen filling, now on a piece of parchment pat the second piece of dough into a round that will fit snuggly into the pan. Chill for at least an hour. Brush with the egg-wash. 

With a sharpe knife score some criss crosses over the surface of the breton. Bake in a preheated oven (170˚c) for 30-35 minutes or until golden if the Breton starts to colour to quickly cover with foil. Leave to cool in the pan for 5-10 minutes before turning out to cool completely.

Chocolate and prune filling
10-12 fat juicy prunes
70g dark chocolate 
1 tbsp brandy

Whizz together in a food processor until chopped but still chunky