This delicious crumbly butter biscuit is named after the game of „Palets“ traditionally practiced in parts of Bretagne as the biscuit’s shape resembles that of the pucks which are thrown in this game by competing teams to land as close as it gets to a „master puck“. Palets bretons should be thick (approximately 1.5 cm), round and medium to large in size (approximately 5 cm in diametre). They are a lovely tea companion and also a very nice base for little tartlets or may be used in other desserts. The dough is very soft and buttery – you will definitely need molds for baking. If you should happen not to own „palets bretons molds“, be creative. I use a muffin mold myself which works nicely.
- 160 grams of butter, semi-salted (demi-sel), room temperature
- 160 grams of icing sugar
- 4 egg yolks, room temperature
- 3 heaped teaspoons of vanilla sugar
- 280 grams of flour
- 1 package of baking powder
- Take the eggs and the butter out of the fridge approximately 1 hour before starting with preparing the dough.
- Beat the butter to a pommade (see further instructions here: Bourdaloue Tart with Frangipane (Tarte Bourdaloue à la Frangipane).
- With a baking spatula, mix in the sugar. Beat vigorously until the butter adopts a cream-like look and consistency.
- In a separate bowl, beat the egg yolks and the vanilla sugar until creamy. Then mix with the butter mixture.
- Fold in the flower and the baking powder.
- Form a roll, between 4 to 6 cm in diameter. Wrap in cellophane and let rest in the fridge for at least 2 hours.
- Pre-heat the oven to 170 degrees Celsius (fan oven).
- Take the dough out of the fridge and cut of approximately 1 cm thick slices. Use baking rings, tartlet molds or a similarly shaped mold with a smooth rim (I used a muffin tray) for baking so the palets will adopt a nice shape.
- Bake for 15 minutes until the edges of the palets starts browning but the centers are still light.
- Let cool down or enjoy lukewarm.