Biscuitereie Traou Mad à Pont-Aven is well known for the Traou Mad shortbreads from Pont-Aven in Brittany. They are thick and round puck-shaped with the good taste of butter. The Traou mad translated from the Breton dialect in Brittany, France literally means good things were invented in 1920 by Alexis Le Villain, baker at Pont-Aven. They are thicker than traditional Breton shortbreads.">

Traou mad shortbreads

  • Time cooking time: 12-15 minutes
  • Yield makes: 24 shortbreads
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    1 large egg yolk
    6 oz super fine sugar
    3 oz whole milk
    9 oz salted butter, softened
    14 oz flour by weight
    1/2 teaspoon baking powder


    Mix the butter and sugar in a mixer until creamy .
    Combine egg yolk and milk and mix in the butter-sugar.
    Add flour , baking powder and butter; mix and knead the dough for 5 min by hand but without excess.
    Cover the dough and refrigerate for 30 minutes.
    Place the dough between two sheets of parchment paper and spread to a thickness of 1/4 inch
    Preheat oven to 375 degrees F.
    Cut the dough with greased 2 1/4-inch circles.
    Arrange the circles with the dough on a baking sheet lined with parchment paper.
    Bake 12minutes, then unmold the cake .
    Cool on a wire rack and store in an airtight container !
    In the Biscuit manufacturing Company of Traou Mad in Pont Aven they mark each cake with a stamp before baking.
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