Shortbread biscuits from Normandy Made with Isigny Butter AOCRenowned since 1830 for being "a type of delicacy that crumbles like sand in the mouth", the shortbread biscuit was granted letters of nobility in 1870 by entering into Emile Littré's Dictionary of the French Language. The craze for the shortbread biscuit engulfed the capital at the beginning of the new century and all the bakers in Lower Normandy rushed to respond to the demand. Among them was Georges Lautour who, in 1941, produced shortbread biscuits from Lonlay whose recipe, thanks to his descendants, is still being used and enjoyed to this day.
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