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!

Recipe video above. Galettes Bretonnes are classic French butter biscuits from Brittany and one of my favourite! Known for their rich slightly salty flavour, delicate sandy crumb and their melt-in-the-mouth texture, they’re a staple in shops across France. Yet they’ve always felt personal to me because my grandmother would always buy some for me as a child. They still take me right back, so here’s my recipe to make them at home.

Galettes Bretonnes (Brittany Butter Biscuits)

/ 12 tbsp salted butter (, softened (Note 1))

caster sugar / superfine sugar ((Note 2))

tsp vanilla extract

plain flour / all-purpose flour

tsp milk

Cream butter and sugar. Beat in yolk and vanilla, then beat in flour in 3 batches. Turn out, knead into ball, refrigerate 1 hr. Roll out into 5mm/0.2&quot; thickness, cut out 7cm/2.8&quot; rounds (24 pieces). Brush with egg wash, score cross design with fork, bake 15 min @ 180°C / 350°F (160°C fan).

ABBREVIATED RECIPE:

Cream butter &amp; sugar - Place butter in a bowl and beat for 30 seconds using an electric beater on low speed. Then add sugar and beat for 1 minute on medium until fluffy and slightly paler in colour.

Beat in egg yolk and vanilla, just until combined then stop beating.

Make dough - Add 1/3 of the flour to the mixture and mix still using the beater on medium low speed. Once incorporated, add half of the remaining flour then mix and repeat with the remaining flour. It will resemble like wet sand. Turn out onto the work surface and use your hands to bring it together, then knead it into a smooth ball of dough.

Rest - Wrap in cling film and refrigerate for 1 hour. (Note 4)

Preheat oven to 180°C / 350°F (160°C fan-forced).

Roll - Using a rolling pin, roll the dough between two sheets of baking paper / parchment paper to 5mm / 0.2&quot; thickness. It doesn&#39;t matter what shape it rolls out to as long as it&#39;s the correct thickness.

Cut - Using a 7cm / 2.8&quot; round cookie cutter, cut out the galletes. Use a spatula to transfer them onto 3 baking paper / parchment paper lined trays. Re-roll scraps and repeat until all dough is used - you should get 24 biscuits. (Note 5)

Egg wash - Mix together egg yolk and milk then brush the galettes lightly with the egg wash.

Decorate - Dip a fork in water and use the back of the fork to lightly scrape a cross on the surface of each biscuit (watch video, it&#39;s helpful).

Bake 2 trays for 14 - 15 minutes until the biscuits are lightly golden (watch the top tray as it might brown faster). Once they are done, bake the 3rd tray.

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