Crumbly Butter Biscuits
Palets Bretons are another classic buttery treat from Brittany, chunkier than galettes. With their rich flavour and slight indentation, they’re perfect for loading up with tasty fillings for a fancier treat.
Ingredients
Directions
- 1
Preheat oven to 170°C fan-forced.
- 2
Beat the egg yolks and sugar together until pale and creamy.
- 3
Add the softened butter and mix well.
- 4
Incorporate the flour, baking powder, and fleur de sel.
- 5
Roll the dough into a log with a diameter that fits the holes of a muffin tray.
- 6
Wrap the log in baking paper or plastic wrap and freeze for 30 minutes until firm.
- 7
Once firm, remove the log from the freezer and slice it into 8x 2cm-thick rounds.
- 8
Place the rounds into the holes of the muffin tray to ensure they keep their thick shape and straight edges.
- 9
Bake for about 15 minutes, until golden brown.
Notes
Store in an airtight container at room temperature for 5–7 days.
