Homemade palet breton butter biscuits
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Guests 4 people
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Preparation 20 minutes
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Cooking 15 minutes
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Difficulty Easy
To make this recipe
Ingredients
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90g Bleu-Blanc-Cœur Grand Fermage unsalted churned butter
150 g flour
90g sugar
2 egg yolks
½ sachet baking powder
1 pinch of fleur de sel salt
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Preparation
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In a bowl, whisk the egg yolks together with the sugar.
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Add the softened churned butter and mix.
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Mix together the flour, baking powder and salt.
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Then pour into the wet mixture and mix everything together until a smooth dough is achieved.
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Make it into a ball and put it in the fridge for about 2 hours.
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Preheat the oven to 170°C.
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Remove your dough from the fridge. Knead it to soften it slightly.
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On a lightly floured work surface, roll out the dough to a thickness of 1cm with a rolling pin.
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Using a cutter (or a small glass) about 5cm in diameter, cut out the palet biscuit shapes and place them in buttered muffin tins.
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Bake for 15 minutes. Leave to cool before removing your palet breton biscuits from the moulds.
And don't forget to grade the recipe:
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