Palets Bretons are French butter cookies from Brittany (located North West of France). They are crunchy and a little bit salty. They are made with only a few ingredients; sugar, eggs, salted butter, flour and baking powder. They are on sale everywhere in France. This is my surprise for Fiesta Friday with our great hostess Angie from The Novice Gardener.
If you have not yet joined Fiesta Friday #51. I advise you to come 🙂
Serves: 10 Palets Bretons
- 100g of white granulated sugar
- 2 egg yolks
- 80g of salted butter
- 140g of flour
- 6g of baking powder
- Preheat the oven to 180C degrees.
- In a bowl, whisk together the egg yolks and the sugar until it becomes pale and creamy.
- Add the flour, the baking powder and the salted butter all at once.
- With your fingertips rub all the ingredients together until you obtain a nice dough (as in the picture).
- If the dough is sticky, rub your hands with a little of flour and transfer the dough into a plastic wraps.
- Refrigerate for 30 minutes.
- Remove the dough from the refrigerator.
- Place a sheet of parchment paper down on a baking cookie pan and set aside.
- Dust with flour a clean surface.
- Flatten the dough with the rolling pin (1 centimeter épaisseur).
- Use metal round circle cutter cookie to make nice Palets Breton.
- Transfer delicately the cookie with the metal round circle cutter on the baking sheet (delicate procedure, see in picture).
- Do not remove the cutter cookie (if you remove the cutter cookie the cookie collapses into the oven).
- Proceed the same way for the rest of the dough.
- Bake for 25 minutes (more or less depending the oven) or until brown color.
- Remove from the oven and allow to cool for 30 minutes.
PS: For this recipe, I used round circle cookie cutters with different sizes. You have another option, you can use straight edge cupcake pan to make a regular and nice shape (as mine is not straight). The Palets Bretons are not flat cookies, they are thick and always round.
PSS: Recipe from my aunt Mimy, who is amazing in the kitchen 🙂