Homemade palet breton butter biscuits

  • Guests 4 people
  • Preparation 20 minutes
  • Cooking 15 minutes
  • Difficulty Easy

To make this recipe 

churned-butter-grand-fermage-unsalted Unsalted churned butter Discover the product


  1. 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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  1. In a bowl, whisk the egg yolks together with the sugar.
  2. Add the softened churned butter and mix.
  3. Mix together the flour, baking powder and salt.
  4. Then pour into the wet mixture and mix everything together until a smooth dough is achieved.
  5. Make it into a ball and put it in the fridge for about 2 hours.
  6. Preheat the oven to 170°C.
  7. Remove your dough from the fridge. Knead it to soften it slightly.
  8. On a lightly floured work surface, roll out the dough to a thickness of 1cm with a rolling pin.
  9. Using a cutter (or a small glass) about 5cm in diameter, cut out the palet biscuit shapes and place them in buttered muffin tins.
  10. Bake for 15 minutes. Leave to cool before removing your palet breton biscuits from the moulds.

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