Vanilla Rum Breton Cookies
Are you dreaming of a delightful Breton biscuit to enjoy with your coffee? These vanilla rum Breton cookies are the perfect indulgence for those who appreciate subtle flavors. Crunchy on the outside and soft on the inside, they combine the sweetness of vanilla with a hint of warmth from the rum in an irresistible sandy texture.
Ingredients
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Softened Butter
50 g
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Flour
125 g
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Sugar
60 g
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Vanilla Sugar
3 packets
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Vanilla Milk
1 tablespoon
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Rum
2 teaspoons
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Baking Soda
1 pinch
Preparation
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1
Prepare the dough: Mix all the ingredients in a blender to obtain a smooth dough. Roll out this dough to a thickness of 1 cm over the entire surface. -
2
Cut out the cookies: Use a cookie cutter to cut regular small circles from the dough. If you don’t have one like me, you can use any solid object. I use an upside-down egg cup; pressing down will cut the dough around it. Place the cookies on a baking sheet lined with parchment paper. Bake for 8 minutes in a preheated oven at 170°C (thermostat 6). -
To finish:
Once baked and browned, remove the cookies from the oven immediately. Quickly slide the parchment paper onto a cold tabletop and let the cookies harden for at least 5 minutes. The quicker the thermal shock (from the tray to the table), the crispier the cookies will be.
