Broyé du Poitou (French Butter Galette/ Shortbread), Goulibeur

Brigitte Arnaud-Boué gets her recipes from her grandmother Paulette and they are still followed to the letter, 100 years later, with the very best ingredients. The kneading, resting, cooking and cooling remains a slow, artisanal process and guarantees the authenticity of the biscuit.
In the past, this large household cake or biscuit would form part of every celebration, being broken up into little and large pieces for little and large members of each family.