french butter biscuits

Fill your empty cookie jar with an incredibly crispy, buttery and melt-in-your-mouth French butter biscuits - palet Breton. These are a year-round favorite - a divine sweet treat from Brittany to accompany your afternoon cup of tea or coffee. 

Palet Breton: French Butter Biscuits

+ 2 1/2 teaspoons (90 g) powdered (icing) sugar

4.2 oz (120 g) unsalted butter, softened

+ 4 tablespoons (155 g) all-purpose flour

salt

(5 g) baking powder

Place egg yolks and sugar in the bowl of a stand mixer and whisk them until whitish. Add the softened butter and beat until homogeneous. Using a flour sifter, sift flour, salt, and baking powder, add to the butter mixture, and mix to get the dough (do not overmix!). Wrap the dough in a plastic film and refrigerate for three to four hours.

Preheat oven to 300 F/150 C. Line a baking sheet with parchment paper and arrange pastry rings on. Take the dough out of the fridge and roll it out between two sheets of parchment to a thickness of about 2/3 inches/1.5 cm. Using a cookie cutter of about 2 inches/5 cm in diameter, cut the dough into small disks, and place them in the un-buttered pastry rings the cavities of a muffin pan.

Bake for 20 to 25 minutes. Remove the biscuits from the oven and let them cool a bit in the rings or the muffin tin. Then carefully remove biscuits from the rings by pushing them from the bottom. In the case of the muffin mold, turn it out and gently remove the biscuits. Use the tip of a knife to facilitate the removal of palets if needed.

These look INCREDIBLE for a recipe with such little ingredients. How perfect for a weekend baking treat! Thanks for sharing :D

I made these for breakfast and they went great with my coffee. I love these! Thanks!

I love that this recipe has very few ingredients and ingredients that you are almost always going to have on hand. It's great for when you are craving a sweet treat. Thanks!

These were delicious! Perfect with morning coffee or an afternoon snack!

These look INCREDIBLE! I've never heard of palet Breton before, but they look delicious and easy to make. Perhaps I will try them with a muffin pan before investing in special rings. Also, I usually don't know what to do with leftover egg yolks other than maybe Hollandaise. This is a fun idea! Thanks :)

These look so light and delicious. I have never heard of these before, but I can't wait to try biscuits.

I tried this recipe, and it was so different from anything we've had before (in the right way, of course!)...we We really liked these biscuits!

We love shortbread, so I just had to make them! The instructions were easy to follow, would make again!

Definitely something I will be making soon - I love the sound of these, and the texture looks incredible! I look forward to filling up my cookie jar with these :)

I am very interested in trying these biscuits. Question: Would Italian 00 Caputo flour - soft wheat flour be okay to use in this recipe? Thank you, Debbie.

European style butter is not about just high butterfat content, but mostly because it is "cultured" butter. This gives the superior flavor to American style, churned butter. (BTW, Kerry Gold is NOT a cultured butter.) I forgot to add baking powder the first time I made these, but they still tasted delicious. I glazed them with egg wash and made a cross pattern with a fork before baking, and they looked pretty. I think 300F is a little too low for these cookies, though.  Thanks for the recipe!

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