Description
Buttery Palets Bretons are traditional French cookies known for their rich, tender crumb and delicate sweetness. Made with generous amounts of butter and egg yolks, these crisp yet soft buttery rounds are perfect for teatime or as an elegant snack.
Ingredients
Scale
Ingredients
- 200 g unsalted butter, softened
- 100 g granulated sugar
- 4 large egg yolks
- 250 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is pale and fluffy, which helps incorporate air for a tender texture.
- Add Egg Yolks: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. This enriches the dough and adds moisture.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and fine salt to ensure even distribution of the leavening and salt.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender and flaky.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up, which helps the cookies hold their shape during baking.
- Preheat Oven and Shape Dough: Preheat your oven to 325°F (165°C). Roll out the chilled dough to about 1/2 inch thickness and cut into rounds with a cookie cutter or glass.
- Prepare Molds: Place the dough rounds into greased muffin tins or silicone molds to give the cookies their characteristic shape and support during baking.
- Bake: Bake for 18 to 20 minutes until the cookies are lightly golden on the edges, indicating they are cooked through but still soft inside.
- Cool: Let the cookies cool in the molds for 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Make sure the butter is softened but not melted to ensure the right texture in the dough.
- Do not overmix when combining the dry and wet ingredients to avoid tough cookies.
- Using silicone molds or greased muffin tins helps the cookies keep their distinctive Palet Breton shape.
- Chilling the dough is crucial for easy handling and better texture.
- Store cookies in an airtight container to maintain freshness.
