France has many petit-fours, cookies and cakes which originate from the region as well as surrounding provinces, and the palets bretons is one of these. Hailing from Brittany (a province to the NW of France, and which gives the cookie the ‘breton’ part of it’s name), it is a delicate butter cookie which seems barely held together and has a texture unlike any cookie I’ve ever experienced.
Upon the request of the gorgeous Marie-Laure (also known as Milo), I set out in search of a recipe for these so desired cookies. Whilst I didn’t have much luck myself, the wonderful Cindy found a recipe from a French food blog for these wonders (could it get any more authentic?) which I gave a try, in the hopes that they’d ease Milo’s homesickness with the buttery and sugary goodness they offered.
Palets Bretons Recipe
Milo’s advice – devour these with a mug of hot chocolate, perfect for our cold Melbourne winter nights.
Palet Breton Recipe Ingredients
- 4 egg yolks
- 240g salted butter at room temperature
- 120g castor sugar
- 300g plain flour, sifted
- Milk, to ‘wash’ the cookies
How to Make Palet Breton Recipe
1. Beat together the egg yolks and castor sugar till light and creamy.
2. Cream the butter then beat into the egg and sugar mix till well-combined.
Also Try: French Macaron Recipe
3. Slowly add the flour, about 1/4 cup at a time, making sure to mix well after each addition.
4. Once all the flour has been incorporated, tip the dough onto a large square of cling wrap and press into a ball shape, then refrigerate for 30 mins.
5. Remove from the fridge then roll into a long, thick sausage. It should be about 5-6cm in diameter. Place back in the refrigerator 1 hour.
6. Preheat oven to 200 degrees C. Use a sharp knife and slice up into rounds about 1-1.5cm thick. (Note from Milo – ‘palets is also a word for hockey puck in French, so that gives you an idea of the size of these cookies).
7. Place rounds on a baking tray lined with baking paper and lightly flatten with the palm of your hand. Give each of the cookies a milk wash, then lightly trace a lattice pattern into each with a fork.
8. Bake for 15-20mins till the top of each cookie looks golden, remove and cool on the tray. Whilst it’s cooling, make yourself a cup of tea/coffee/hot chocolate, then sit down with your drink and a cookie and relax 🙂
If done you will see the golden little hockey pucks – crisp golden outsides which disintegrate upon the application of pressure, they’re extremely rich and dangerously tasty in a very moreish way.