Breton biscuits - Palets bretons
Those little buttery biscuits are typical of Britanny, the Westernmost region of France. They are perfect for a teatime treat, but they also work great as crust for fruit tarts – check the recipe for my Raspberry Tart!
For 16 biscuits
Preparation time : 10 mn + 2 hours in the fridge - Cooking time : 15 mn for one batch
Difficulty : *
Specific baking equipment needed :
- 1 8 cup muffin tin or small (5 cm/ 2 in ) cooking rings
Ingredients
- 2 egg yolks
- 85 gr caster sugar
- 100 gr butter, softened (not melted, just leave it at room temperature for a few hours)
- 135 gr all-purpose flour (T55)
-7 gr baking powder (2/3 of a pack)
-Preheat your oven to 160°C (regular, not fan)/350°F.
- Whisk together the yolks and sugar until pale and creamy. (Picture 1)
- With a spatula, incorporate the melted butter. Mix until smooth. (Picture 2)
-Sift in the flour, salt and baking powder.
- Mix until the flour is just incorporated - don’t overwork the batter. The dough should be very soft – dip your fingers in some flour to form a ball. (Picture 3)
- Cover with some cling and leave in the fridge for 2 hours.
- To form the palets, you have two methods. (Picture 4 )
1. Roll up the dough and with a cookie cutter or a cooking ring, cut out disks of dough. Leave them in the cooking rings (don’t forget to butter them first!) or place them in the muffin tins. (Bottom row in the picture.)
2. Form little balls of dough, place them in the muffin tins. Press them with the tips of your fingers to flatten them. (Top row in the picture)
(The biscuits will rise and sink back – they should be around 1.5 cm/ 0.6 in thick once baked, so roll up/flatten the dough to about 0.5-0.7 cm/0.2- 0.3 in.)
- Bake for aroud 13/15 mn, until golden.
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