Breton Shortcake With Honey Cream And Rhubarb

Cooking with Paula McIntyre · May 9, 2026 · 7m

Recipe:

3 egg yolks 160g castor sugar 190g soft butter 250g plain flour 1 heaped teaspoon baking powder

Beat the butter with half the sugar until pale and fluffy. Whisk the egg yolks and remaining sugar for a minute. Mix the egg yolk mixture, flour and baking powder into the butter mixture to a smooth dough. Line 2 x 8 inch cake tins with parchment paper or 6 individual tins or ring moulds. Divide the dough in 2 and roll each one into a ball. Place on parchment paper and place another sheet on top. Roll out to a circle to line the bottom of the tin and press up the side a bit. Repeat with…