Full Recipe
Author
King Arthur Baking | 2025-09-15
Description
Golden and rustic, Broyé du Poitou (aka broyé poitevin) may look like a buttery cake at first glance, but break into it and you'll find something closer to a giant shortbread cookie. Native to western France's Poitou region, this traditional pastry skips the leavening to create a pleasantly dense-yet-soft interior with a crisp, crackly surface. The cookie-cake's elegant scalloped edges and decorative top belie its simplicity: It comes together in a single bowl with just six pantry staples. Serve it broken into shards (traditionally, the big cookie is punched in the center or broken up by hand into irregular pieces — never cut!) and enjoy it with coffee or tea — ideally, among friends.
