The Palets Bretons are a specialty from Brittany in Western France.Ā I discovered how simple they are to make.Ā The only constraint is having aĀ mould (silicone or not) with little cavities between 3 to 5 cm wide.Ā You can have the children helping to cut out the biscuits and place them in the mould.
Ingredients:
Makes the quantity you can see on the above photo.
- 140 g caster sugar
- 3 egg yolks
- 150 g soft butter (either use unsalted butter and add 4 g of salt) or use salted butter
- 200 g plain white flour
- 15 g baking powder
Method:
In a first time, you need to make the dough:
- Mix egg yolks and sugar until white and creamy (use a whisk)
- Add the soft butter and combine (swap the whisk for a wooden spoon or similar)
- Add the flour and baking powder
- Bring the mixture into a ball. Wrap in cell film and place in the fridge for a few hours or even better overnight.
The second part is the cutting and cooking:
- Preheat the oven to 170 Ā°C.
- If you are using metal muffin trays or pastry rings, grease them with butter and place the pastry rings on a sheet of baking paper on the cooking tray.Ā If you are using a silicone mould, no need to grease.
- Lightly dust with flour your kitchen bench and roll the dough to 5 mm thick.
- Cut out round shapes for your palets bretons using either one of the pastry ring or if using a muffin tray or similarĀ something in your kitchen of same diameter as your moulds (for example: a small glass, an egg cup, a towel ring).
- Place in the cooking moulds.
- Cook for 15 minutes or until golden brown. Turn over or slide on a cooling rack.
You can keep your palets Bretons in a cookie box for a couple weeks.Ā Use them to go with desserts such asĀ apple compote or apple puree, a yogurt mix or even chocolate mousse.Ā Have them with a cup of tea.Ā Ā Palets BretonsĀ are also great for lunch box snacks.
