Brittany has its galettes, and Poitou--the rural west-central region of France--has its broyés, a buttery cookie-cake shortbread. Tradition has it that the broyé is broken, not sliced.
In the past, the Broyé du Poitou, this flat large crusty shortbread, was baked to celebrate all the farm events: The harvest, the big cleanup, the weddings... To bake a delightful Broyé du Poitou, you have to mix wheat flour, a lot of butter, sugar, fresh eggs, and salt -- only simple and natural ingredients without any preservatives or colorings. For more than 40 years, Goulibeur has been carrying on the traditional recipe inherited from their grandmother Paulette.
