Imported from Instagram
French Breton Biscuits (Palets Bretons)
Buttery French Breton shortbread biscuits with crisp golden edges and a tender, rich center. Lemon zest adds a subtle citrus note to the salted-butter dough.
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Ingredients
- 75 g Caster sugar
- 2 Egg yolks
- 90 g Salted butter (Softened)
- Lemon zest (A little, finely grated)
- 125 g Plain flour
- Salt (A pinch; use sparingly because the butter is salted)
- 0.67 tsp Baking powder
Steps
- 1
Place the softened salted butter in a mixing bowl and allow it to come fully to room temperature if necessary. Line a baking tray with parchment, or prepare a small muffin tin for baking the biscuits.
- 2
Add the caster sugar and two egg yolks to a bowl. Mix until the yolks and sugar are evenly combined and the mixture looks smooth.
- 3
Add the softened salted butter and the finely grated lemon zest. Mix until the butter is incorporated and the mixture is uniform.
- 4
In a separate bowl, combine the plain flour, a pinch of salt, and the baking powder.
- 5
Add the flour mixture to the butter mixture. Stir and combine just until a cohesive dough forms; avoid overmixing once no dry flour remains.
- 6
Transfer the dough to parchment paper or plastic wrap and shape it into a compact sausage approximately 4 cm in diameter, as specified in the post.
- 7
Wrap the dough tightly and refrigerate it for at least 1 hour, until firm enough to slice cleanly.
- 8
About 15 minutes before baking, preheat the oven to 170°C (340°F).
- 9
Unwrap the chilled dough and cut it into rounds approximately 1 cm thick. Work with a sharp knife and keep the slices as even as possible so they bake uniformly.
- 10
Arrange the rounds on the prepared baking tray, leaving a little space between them, or place them into the wells of a small muffin tin to help the biscuits retain their shape.
- 11
Bake at 170°C (340°F) for approximately 15–20 minutes, until the biscuits are golden around the edges and lightly golden on top.
- 12
Remove the biscuits from the oven and let them cool on the tray or in the tin for several minutes, then transfer them to a rack to cool completely and firm up.
Notes
The post specifies a dough log about 4 cm in diameter; the transcript says approximately 5 cm, so use 4 cm as the primary instruction. Chill the dough thoroughly for clean slices and a better-shaped biscuit. Store completely cooled biscuits in an airtight container.
Nutrition per serving
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