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Breton Cake a French recipe
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Place 10 ozs of flour in a bowl and make a well in the centre. Put the sugar, salt, butter, 5 egg yolks and the rum in the well. Mix and work together add the rest of the flour to form a soft dough. Butter a 9 ins / 23 cm cake tin. Roll out the dough to a thickness of about 3cm / 1½ ins, line the tin with the dough. Brush the last of the egg yolk over the top of the cake. Make a criss cross pattern with a fork. Bake for about 40 mins or until golden.
Breton Cake
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Idyllic detached 16th century Breton farm cottage and pool set in an acre of south facing grounds makes the perfect spot for a relaxing family seaside holiday.Booking Info Hotel De La Vallee Dinard
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