How much butter you need is debatable. And old French recipe book that somebody suggested to me as “the real thing” recommends 400g of butter for 500g of flour. And an old Gordon Ramsay book —“just desserts”— says 250g is enough, which is about half the amount flour.
60% butter
40% Eggs
20% Milk
400g flour
240g butter
160g eggs (about three eggs)
80 milk
You can also add
100g chocolate chips
50g sugar
to make it sweeter.
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