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Palets Bretons - French Butter Biscuits

Easy French recipe for the Palet Breton - the popular thick salted butter biscuit/cookie from Brittany. Most often enjoyed on their own, they are also a classic base for many French pastries or cakes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 20 Mini biscuits
Calories: 78 kcal
Course: Dessert , Snacks
Cuisine: French

Ingredients

  • 90 g (3oz/½ cup) butter (unsalted)* at room temperature
  • 75 g (2.5oz/ ⅓ cup) sugar
  • ¼ teaspoon salt (fleur de sel) omit if using good quality French salted butter
  • 2 egg yolks organic
  • 125 g (4oz/1 cup) plain flour (all-purpose)
  • ½ teaspoon baking powder

Instructions

    Cup of Yum
  1. Using a mixer, beat together the softened butter, sugar and salt until light and creamy.  Mix in the egg yolks then the flour and baking powder until a lovely soft dough forms.(If you don’t have a mixer or electric whisk, this can be done by hand in a large bowl).
  2. Using the palm of your hands, roll the dough back and forward to create a sausage shape until the diameter is the size of your moulds (here I used mini muffin silicone moulds @5cm diameter). Wrap in cling film and chill in the fridge for at least 30 minutes to set the sausage shape.
  3. Meanwhile, preheat oven to 180°C/360°F/160°C fan (gas mark 4)
  4. Cut disks of 1.5cm (¾ inch) and press them into the muffin moulds (unbuttered – there’s enough butter in the biscuits!)
  5. Bake in the oven for about 20 minutes or until golden brown.
  6. Leave to cool in the moulds then turn them out on to a baking rack, pretty side up.

Notes

  • * As finding good quality salted butter from Brittany can be difficult to find outside of France, make this recipe using unsalted European butter (82% fat) and add good quality 'fleur de sel' from the Guérande (nearest equivalents are Maldon salt or Celtic sea salt).
  • Delicious on their own with a cup of tea (such as Jasmine green tea or Ceylon).Also delicious topped with chocolate mousse, Chantilly cream and strawberries.
  • Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.