Bredele Recipe

Traditional Christmas cookies from regional France

Ingredients:

• 500 grams of flour
• 500 grams caster sugar
• 150 grams of crystallised orange peel finely chopped
• 250 grams finely ground almonds
• 250 grams of unsalted butter
• Zest of 1 lemon
• 3 egg yolks
• 1 teaspoon of ground cinnamon

Method:

1. Sift the flour into a bowl
2. Soften the butter and add to the the other ingredients [not yet into the flour]
3. Mix it all well until the sugar and butter are smooth
4. Now add it into the flour
5. Mix all this until a smooth consistency but do not over mix!
6. The cookie dough will be quite firm now
7. If the dough seems too dry add a little more egg yolk
8. Let it sit in the refrigerator until quite firm but keep it covered so that it does not dry out.
9. After the dough has rested for a couple of hours [leave it overnight but wrap it in Clingfilm] bring it onto a clean and very lightly floured bench and roll it out to about 3 or 4 millimeters.
10. Cut out the shapes with Christmas cookie cutters
11. Lay the shapes onto a lightly buttered cookie tray
12. Brush the cookies with egg to make them golden and shiny.
13. Bake in a medium oven at about 180 degrees
14. Bring them out to cool as soon as they are a golden colour.
15. Try not to eat them all at once!

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