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Recipe · Brittany
Palet breton au beurre salé
Thick Breton salted-butter cookies
⏱ 60 minServes 30Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients30 servings
250 g (9 oz)all-purpose flour
200 g (7 oz)salted butter, softened
150 g (5 oz)sugar
3egg yolks- 1 packetvanilla sugar
1 pinchbaking powder- 1extra egg yolk
- 250 g (9 oz) all-purpose flour
- 200 g (7 oz) salted butter, softened
- 150 g (5 oz) sugar
- 3 egg yolks
- 1 packet vanilla sugar
- 1 pinch baking powder
- 1 extra egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 30. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the softened butter with the sugar and vanilla sugar until creamy.
- Add the egg yolks one at a time.
- Add the flour and baking powder and mix without overworking.
- Shape into a 4 cm (1½ in) log wrapped in plastic wrap.
- Refrigerate for 2 hours.
- Cut into 1.5 cm (½ in) thick slices.
- Place in round silicone molds (or rings, so they keep their shape).
- Brush with egg yolk and draw a crosshatch with the back of a fork.
- Bake for 15 minutes at 180 °C (350 °F) until nicely golden.
- Let cool before unmolding: they firm up as they cool.
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