Palets Bretons (Traditional Breton Butter Cookies)

Ingredients

• 250 g All‑purpose flour (Sifted)
• 1 tsp Baking powder (levure chimique)
• 1 pinch Fleur de sel (sea salt)
• 2 Egg yolks (Room temperature)
• 150 g Granulated sugar
• 200 g Unsalted butter (Softened to room temperature)

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the flour, baking powder, and a pinch of fleur de sel until evenly distributed.

   Time: PT2M

2. Whisk yolks and sugar

   In the medium bowl, add the 2 egg yolks and granulated sugar. Using the electric mixer, whisk on medium speed until the mixture turns pale, thickens, and becomes very foamy (about 3–4 minutes).

   Time: PT4M

3. Add butter

   Add the softened butter to the yolk‑sugar mixture and continue whisking until the butter is fully incorporated and the batter is smooth and homogeneous.

   Time: PT2M

4. Incorporate dry mixture

   Gradually add the dry flour mixture to the wet batter. Using a silicone spatula, fold until a compact, uniform dough forms with no visible flour pockets.

   Time: PT2M

5. Shape and chill dough

   Form the dough into a smooth ball, wrap it tightly in two layers of plastic wrap, and place it in the refrigerator for at least 1 hour 30 minutes (longer if possible).

   Time: PT90M

6. Roll the dough

   Remove the chilled dough from the fridge. Place it between two sheets of parchment paper and roll with a rolling pin to an even thickness of about 6 mm (¼ in).

   Time: PT5M

7. Chill rolled dough

   Transfer the parchment‑wrapped dough onto a freezer tray and chill in the freezer for 15 minutes to firm up again.

   Time: PT15M

8. Cut cookies

   Remove the top parchment sheet. Using a round cookie cutter, press down through the bottom parchment to cut out circles, leaving the cutter on top of each cookie so they retain their shape while baking.

   Time: PT5M

9. Trim excess dough

   Lift the remaining parchment and use the cutter to trim away any excess dough. Repeat the cutting process until all dough is used.

   Time: PT5M

10. Freeze cut cookies

    Arrange the cut cookies on a parchment‑lined baking sheet, spacing them slightly apart, and place the sheet in the freezer for 30 minutes before baking.

    Time: PT30M

11. Preheat oven

    Preheat the oven to 170 °C (338 °F).

    Time: PT10M

    Temperature: 170°C

12. Bake cookies

    Bake the frozen cookies for 15–20 minutes, or until the edges turn a light golden brown. Rotate the sheet halfway through for even coloring.

    Time: PT18M

    Temperature: 170°C

13. Cool completely

    Remove the sheet from the oven and let the cookies cool on the baking sheet until completely room temperature (about 15 minutes) before lifting them off with the cutter.

    Time: PT15M

Nutrition Facts

Calories

100

Protein

1 g

Carbohydrates

12 g

Fat

5 g

Fiber

0 g

Ingredient Substitutions

• Instead of All‑purpose flour: Pastry flour, Bread flour (reduce liquid slightly)
• Instead of Baking powder (levure chimique): Baking soda (use ¼ tsp + ½ tsp cream of tartar)
• Instead of Fleur de sel (sea salt): Fine sea salt, Kosher salt (use less)
• Instead of Egg yolks: Whole eggs (use 2 yolks + 1 egg white)
• Instead of Granulated sugar: Caster sugar, Brown sugar (adds caramel note)
• Instead of Unsalted butter: European style butter, Margarine (will change flavor)

Equipment Needed

• Mixing bowl (large)
• Mixing bowl (medium)
• Electric hand mixer or whisk
• Spatula (silicone)
• Plastic wrap (film alimentaire)
• Rolling pin
• Parchment paper
• Freezer tray or flat baking sheet
• Cookie cutter (round)
• Baking sheet
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Whisking the yolks and sugar until the mixture is pale and foamy
• Ensuring the dough is thoroughly chilled (first 1 h 30 min and again before baking)
• Cutting the cookies with the cutter left on top to prevent spreading
• Freezing the cut cookies before baking to maintain shape

Chef Tips from the Video

• For a richer flavor, use high‑quality European butter and a pinch of vanilla extract in the batter.
• Dust the finished cookies lightly with powdered sugar for an elegant presentation.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer, then transfer to a zip‑lock bag; keep for up to 2 months.

Room temperature: Can be kept at room temperature in a sealed tin for 2–3 days.

Make-Ahead Tips

• The dough can be wrapped and refrigerated up to 24 hours before rolling.
• Baked cookies keep well for several days; they also freeze beautifully.