Palet breton or pure butter biscuit

The best part of making home-made biscuit is to dip it in your coffee or hot chocolate  ( sorry i don’t like tea) . This recipe comes from france and to be more more precise from Brittany in the north west, it is a rich pure butter biscuit which is cut thick and this is why we call it ” palet breton” , if you translate it mean puck from brittany .In this part of france , they use salted butter with everything, there is no such thing as olive oil , and the same with provence in the south they only use olive oil , no butter.This is why i use salted butter in this recipe.  To keep this nice thick round shape , this biscuits have to cooked in rings or in a muffin tray  or else they will go flat like other biscuits , so get your trays and start baking .

Bon appetit.


For 12 biscuits

2 egg yolks

80 grs sugar

80 grs salted butter

140 grs flour

6 grs dry yeast

Vanilla essence

Take the butter out of the fridge. With a mixer beat the eggs with the sugar, add the soft butter, then the flour and yeast. Give the dough a sausage shape , wrap in cling film and keep in the fridge for 2 hours. Preheat the oven at  170 degrees celsius , cut the dough in slices and put into metal  rings or in a muffin tray and bake for 15 min. Enjoy


9 thoughts on “Palet breton or pure butter biscuit

  1. Pingback: Existential Baking « so very very

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