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Palets Breton

Prep Time15 mins
Cook Time15 mins
Resting time1 hr
Total Time1 hr 30 mins
Course: Biscuits
Cuisine: French
Keyword: Brittany, Teatime, Traditions
Servings: 20 biscuits

Equipment

  • No machine needed - mix by hand

Ingredients

  • 5 pcs Egg yolks
  • 150/5,3 g/oz Sugar
  • 1 tsp Vanilla extract
  • 230/8,1 g/oz All-purpose flour
  • 1 tsp Baking powder
  • 180/6,3 g/oz Lightly salted butter 0,5-3% salt

Instructions

  • The butter needs to be soft (room temperature) but not melted.
  • Mix the egg yolks and sugar by hand until the mixture becomes airy.
  • Add the vanilla extract and mix.
  • Add the butter, sifted flour and baking powder, and mix quickly (either with your hands or a wooden spoon).
  • Put the dough on the table and use a silicone pastry scraper to press the dough towards the table, little by little. Do this twice. This avoids remaining lumps of butter in the dough.
  • Place the dough in between two sheets of baking paper and roll the dough until 1cm thick.
  • Leave the dough flat on a baking tray in the freezer for 30min - 1h, or until it is firm enough to easily cut out cookies. You can alternatively leave it for a couple of hours in the fridge.
  • Preheat the oven at 180°c or 350°F.
  • Place the cookies in the cookie cutter on a baking paper-covered baking tray. If you cook them without the cookie cutters, make sure you leave some space between them as they will float out.
  • Bake for approx 15min or until golden brown. Leave them to cool down on a grid.