Palet Breton
Ingredients
- 90 g unsalted butter, at room temperature
- 75 g sugar
- ¼ tsp fleur de sel (omit if using salted butter)
- 2 egg yolks
- 125 g plain flour
- ½ tsp baking powder
Brittany's dairy country produced a biscuit that is essentially salted butter held together by flour: the palet breton is thick, sandy and short, and it crumbles rather than snaps. The dough is rolled into a log and chilled so it can be sliced into even discs, and those discs are baked inside ungreased muffin tins — the walls stop them spreading, so they climb instead and keep the tall straight edge that distinguishes a palet from the thinner galette bretonne. Fleur de sel is what makes them taste Breton.
Method
Beat the softened butter with the sugar and salt until light and creamy.
Beat in the egg yolks, then the flour and baking powder, until a soft dough forms.
Roll the dough into a log about 5 cm across with your palms, wrap it in plastic and refrigerate for at least 30 minutes.
Heat the oven to 180°C (360°F), or 160°C fan.
Cut the log into 1.5 cm discs and press each one into an ungreased muffin tin.
Bake for about 20 minutes, until golden brown.
Let the biscuits cool in the moulds before turning them out onto a rack.
