Basque Biscuit: Discover the authentic Basque shortbread recipe, a blend of tradition and indulgence

Dive into the world of Basque biscuits and master the art of preparing these famous shortbreads like a true Basque Country artisan. This article reveals all the manufacturing secrets and traditional techniques, and guides you through choosing the best ingredients to recreate this iconic pastry at home, respecting both authenticity and your gourmet desires.

Authentic Basque shortbread biscuit recipe

Among the culinary treasures of the Basque Country, Basque shortbread occupies a special place. This artizarra pastry combines simplicity and refinement, perfectly embodying local know-how. Our recipe showcases the soft, filled shortbread pastry , a true invitation to a taste journey. Prepared by hand in Bidart by a former three-Michelin-starred chef - MAISON MIETTES - High-end biscuits and confectionery -, these biscuits also exist in a gluten-free version, made in a dedicated workshop where each ingredient (rice flour, chestnut, etc.) is rigorously tested.

The key ingredients of Basque shortbread

The charm of shortbread lies in its simplicity and the exceptional quality of its ingredients. Our soft shortbread dough is prepared with carefully selected ingredients, each adding its own unique touch to this unique texture and subtle balance of flavors. With organic and local products, shortbread becomes a true ode to the Basque region, while remaining accessible to all.

• Soft and crispy shortbread pastry : made with AOP butter from the Basque Country, organic flour and a pinch of Guérande salt for an authentic and melting base.
• Sweet and salty balance : a combination of raw Guadeloupe sugar and fleur de sel to enhance the flavors and obtain a perfectly crunchy biscuit.
• Gourmet filling : generous heart of black cherry jam with 70% fruit or pastry cream flavored with almond and rum.
• Gluten-free version : certified organic flours (rice, chestnut, etc.), regular checks for the absence of traces, from receipt of raw materials to cooking.

Artisans like MAISON MIETTES - High-end biscuits and confectionery prioritize rigorous artisanal production with quality control at every stage: from the selection of fresh eggs to the perfect mastery of baking. Available in various sizes from 100g to 500g, these biscuits are suitable for all occasions, from afternoon tea to family desserts.

This care taken with the ingredients of the shortcrust pastry allows for a base that can be adapted to individual or family cakes . The soft shortcrust version filled with black cherry jam reveals a tender and fruity center, while the one with pastry cream seduces gourmet palates. By respecting these noble ingredients, you can create small shortbreads that capture the essence of the famous Basque cake .

The tradition of shortbread in the Basque Country

The history of the Basque biscuit dates back to the 18th century, when this pastry became deeply rooted in local family traditions. Each household jealously guarded its secret recipe for soft shortcrust pastry , passed down from generation to generation. This recipe is an integral part of Basque identity and continues today in villages like Saint-Jean-Pied-de-Port.

The artisan workshops, sometimes open to visitors, continue to produce these Basque artizarra shortbreads , which will delight with their soft center and perfectly golden crust. The Basque Country's plain pancakes, made with pure butter and lightly shortbreaded, complete this traditional range.

Respect for the Basque recipe means the absence of preservatives and colorings. Each Basque artisan respects the recipe , guaranteeing authenticity. Tasting a soft shortcrust pastry filled with homemade pastry cream or black cherry jam is a pure gourmet pleasure.

Gourmet variations: chocolate and Basque flavors

Basque shortbread comes in many variations to satisfy every craving. In addition to the traditional plain shortbread or one filled with black cherry jam , discover versions flavored with Madagascar vanilla, lemon zest, or enriched with local dark chocolate . Bixkotxa, a traditional Basque biscuit, also comes with chocolate chips.

Adventurous palates will appreciate original combinations like Apricot-Almond, Pineapple-Coconut, or Fleur de Sel Caramel. Among the classics, discover the famous Basque cake filled with fleur de sel caramel, blackcurrant-lemongrass, or roasted hazelnut.

For a savory treat, enjoy our aperitif shortbread biscuits with sheep's milk cheese, Espelette pepper, or Roquefort for a typical aperitif. Our online service offers custom-made artisanal production with fast delivery. Store your shortbread biscuits in the refrigerator for 5 days and reheat them for 10 minutes at 160°C before enjoying.

For gourmet gifts, choose our sweet or savory assortment boxes. And for a version suitable for everyone, the gluten-free Basque cake - artisanal recreates all the authenticity of the traditional recipe.

Steps and tips for making a successful Basque biscuit recipe

Making a successful Basque biscuit starts with careful preparation of the soft shortcrust pastry . Measure each ingredient precisely: for 20 shortbreads, allow 250g of softened butter, 215g of raw sugar, 125g of almond powder , 2 eggs , 310g of T55 flour and 3g of yeast. Mix quickly, add a pinch of salt and work the dough for less than 20 seconds to keep it light.

The secret? Rest for 24 hours in the refrigerator to develop the flavors and achieve that characteristic crispy-melty contrast. The next day, roll out the dough between two sheets of baking paper, without excess flour, for clean edges and a beautiful color.

To assemble: roll out the dough thinly (3mm), cut out two discs, form a 2cm edge, fill with cream or jam, seal the edges with water, brown and draw patterns. Bake for 35 minutes at 180°C, let cool before removing from the mold.

Enjoy these little Basque shortbreads at teatime , at brunch or as a snack. Store them in an airtight container: they will retain their deliciously crunchy texture, ready to be shared with friends.