Ooh, la, la. Breton style butter cookies. So good, so delicious, so easy and now all families can rejoice, even those that are lactose intolerant can enjoy the buttery good thanks to the folks at Natrel for making Lactose Free butter! A first in Canada, so now you can enjoy butter without the discomfort! When I received Natrel’s new butter to get some inspiration for this post, I was wondering what to bake with salted butter. I love butter. I use butter for everything and I am a butter snob. I’ve enjoyed all kinds of butter. From cultured butter to buying expensive butter from France so I was already a fan of Natrel’s butter the first day I saw it, at my local Sobey’s. The new Natrel Lactose Free butter is now available in Ontario, Quebec and the Atlantic regions whereas the Organic butter is available in Ontario and Quebec. I appreciate the simple, yet high-quality ingredients(look fo the Agropur logo) and love that sea salt is used in their butter. No colouring added and made with only 2 ingredients, as butter should be. Nothing artificial in 250g of buttery goodness. Natrel’s Organic Sea Salt butter is made simply from only two ingredients: cream from dairy farms that respect the principles of organic agriculture and sea salt.@NatrelMilk now has organic sea salted butter! Discover the natural goodness & get baking with the #NatrelDessertExchange Click To Tweet
@NatrelMilk #LactoseFree #butter is the first of its kind available on the market! #NatrelDessertexchange Click To Tweet
Traou mad means the ‘good things’ in Breton so along with Natrel’s new butter line which is a ‘good thing’, I’d like to share with you how to bake this buttery goodness, salted French version of shortbread cookies.
2 1/2 cups of flour
1/2 tsp baking powder
3/4 cup of sugar
2 oz of honey
4 egg yolks
3/4 cup of Natrel salted butter(Organic if you’re not sensitive to dairy or Lactose Free)
A pinch of salt ( I used French Grey Sea Salt, but use any kind of sea salt)
Combine flour, baking powder, salt and sugar. Make a well in the middle and add pieces of butter(room temp.), honey and egg yolks. Mix well to make a good dough.
Grab your cling wrap and roll it out into a sausage form, about 2 inches wide. Once rolled, refrigerate for 3-4 hours. Just before you’re about to bake these beauties, grab your muffin tin(you want Traou mad’s to stay round) and preheat the oven to 350F.
Slice dough 1cm thick and place in muffin tin. Bake for 10 minutes and voila, you have your own Traou mad. If you have a round, flat-bottomed cup, egg cup, shot glass etc after you’ve pulled them out you can place them in the middle and press down for the traditional Traou mad cookie. Once the pan has cooled, just flip the muffin over, tap and let the cookies fall out. Be careful, if too thin they may break. Makes about 60 cookies in a 12 piece muffin tin.
No need to travel to Paris to buy Traou mad, well, okay maybe we do. There is always a reason to travel to France, swoon… I hope you try this simple yet lovely recipe and check out the new butters from Natrel.
Do you want to see and try more from Natrel? Check out their newest campaign, #NatrelDessertExchange.
Bake with delicious Natrel products, share with a loved one and invite them to do the same to spread joy this season. Buy a nice cookie tin and you have a lovely treat to gift.
Visit Natrel on Facebook and share the official Natrel Greatest Dessert Exchange post. For each share, Natrel will donate 25 cents to Breakfast Club of Canada!