Description

These delightful Breton Palets (French butter cookies) are incredibly easy to make and boast a rich, buttery flavor with a satisfyingly crumbly texture. Perfect for a quick treat or a delightful addition to any dessert spread, these cookies are sure to become a new favorite.

Ingredients:

2 large egg yolks
80 g caster sugar
80 g semi-salted butter (softened)
140 g all-purpose flour
6 g baking powder
2 sachets vanilla sugar (or 2 teaspoons vanilla extract)

Preparation:

Step 1: Prepare the Dough:

In a mixing bowl, mash the semi-salted butter with a fork until it is completely soft and pliable. This is crucial for incorporating it smoothly into the other ingredients.

Step 2: Combine Wet Ingredients:

In a separate bowl, whisk together the egg yolks, caster sugar, and vanilla sugar (or vanilla extract). Beat vigorously until the mixture becomes pale and fluffy. This step helps to create airiness in the cookies.

Step 3: Incorporate Butter:

Gradually incorporate the softened butter into the egg-sugar mixture. Mix well until the butter is fully combined and the mixture is smooth.

Step 4: Add Dry Ingredients:

Sift the flour and baking powder together into the wet ingredients. Sifting ensures that there are no lumps and that the baking powder is evenly distributed. Gently mix until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be smooth.

Step 5: Rest the Dough:

Shape the dough into a log, approximately 2 inches in diameter. Wrap the log tightly in plastic wrap and place it in the refrigerator for at least 2 hours, or preferably overnight. This chilling period is essential for firming up the dough and preventing the cookies from spreading too much during baking.

Step 6: Shaping the Cookies:

Preheat your oven to 170°C (330°F). Remove the dough from the refrigerator. It should be firm but still pliable. Cut the dough log into thick slices, about 1/2 inch thick.

Step 7: Baking the Cookies:

Place the cookie slices into mini tartlet or muffin tins. This will help them maintain their shape and prevent them from spreading too thinly during baking. If you don’t have tins, you can bake them on a parchment-lined baking sheet, but they may spread more.

Step 8: Bake:

Bake the cookies for approximately 15 minutes, or until they are golden brown around the edges. Keep a close eye on them, as baking times may vary depending on your oven.

Step 9: Cooling:

Once baked, remove the cookies from the oven and let them cool in the tins for a few minutes before transferring them to a wire rack to cool completely.

Step 10: Storage:

Store your Breton Palets in an airtight metal container to maintain their crisp texture. They will keep for several days.

Why You’ll Love This Recipe

This recipe is beloved for its simplicity and the incredible flavor it delivers. The use of semi-salted butter creates a perfect balance of sweet and savory, while the crumbly texture is simply irresistible. These cookies are incredibly versatile and can be enjoyed on their own, with a cup of coffee or tea, or as part of a more elaborate dessert.

Serving Suggestions:

Enjoy them with a cup of coffee or tea.
Serve them alongside fresh fruit or a fruit compote.
Pair them with a scoop of vanilla ice cream or a chocolate mousse.
Crumble them over yogurt or granola for added texture and flavor.
Include them in a cookie assortment for parties or gatherings.

Tips:

Make sure the butter is softened completely for easy incorporation.
Don’t overmix the dough, as this can result in tough cookies.
Chilling the dough is crucial for preventing excessive spreading.
Use a cookie cutter for uniform shapes if you’re not using muffin tins.
Store the cookies in an airtight container to maintain their crispness.

Preparation Time:

Preparation: 10 minutes
Cook Time: 15 minutes
Chill Time: 2 hours (minimum)
Total Time: 2 hours 25 minutes

Nutrition Information (per cookie):

(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)

Calories: Approximately 120
Protein: 1g
Sodium: 50mg (depending on the salt content of the butter)

Conclusion

These Easy Breton Palets are a delightful treat that is simple to make and incredibly satisfying. With their rich, buttery flavor and crumbly texture, they are perfect for any occasion. Whether you’re looking for a quick dessert or a special treat to share with friends and family, this recipe is sure to please.

Questions and Answers:

Q1: Can I use unsalted butter instead of semi-salted butter?

A: Yes, you can use unsalted butter, but you’ll need to add a pinch of salt (about 1/4 teaspoon) to the dough to compensate for the lack of salt in the butter. The salt enhances the flavor of the cookies.

Q2: Can I freeze the dough?

A: Yes, you can freeze the dough. Wrap the dough log tightly in plastic wrap and then in a layer of aluminum foil. It can be frozen for up to 2 months. Thaw the dough in the refrigerator overnight before slicing and baking.

Q3: What can I use if I don’t have vanilla sugar?

A: If you don’t have vanilla sugar, you can use 2 teaspoons of vanilla extract instead. Add it to the egg yolk and sugar mixture.

Q4: Can I add other flavors to the dough?

A: Yes, you can customize the flavor of the dough by adding lemon zest, orange zest, or a pinch of cinnamon. Add these ingredients along with the flour and baking powder.

Q5: Why are my cookies spreading too much during baking?

A: The most common reason for cookies spreading too much is that the dough was not chilled sufficiently. Make sure to chill the dough for at least 2 hours, or preferably overnight. Also, ensure that your oven temperature is accurate, as an oven that is too hot can cause the cookies to spread.

Enjoy baking these delicious Breton Palets!