Description
Buttery Palets Bretons are rich French shortbread cookies with a crumbly, melt-in-your-mouth texture and salty-sweet flavor. Traditionally baked in round molds, they’re perfect with tea, coffee, or a dollop of jam. Made with just a few ingredients, they’re an easy yet elegant treat.
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
1. In a large mixing bowl, cream the softened butter and sugar until pale and fluffy.
2. Add the egg yolks one at a time, beating well after each.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. Gradually add the dry mixture to the butter mixture and mix until a soft dough forms. Do not overmix.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
6. Preheat oven to 325°F (165°C). Roll out dough to 1/2 inch thickness and cut into rounds.
7. Place rounds into greased muffin tins or silicone molds.
8. Bake for 18–20 minutes, or until lightly golden.
9. Let cool in the molds for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill the dough fully to keep the cookies from spreading and losing their shape.
Use European-style butter (82% fat) for the most authentic flavor and texture.
Muffin tins help create the classic puck-like shape and crisp edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 65 mg
Keywords: French cookies, Palets Bretons, shortbread, buttery, tea cookies