Palets Breton
Palets Breton
Ingredients
- 75 grams caster sugar
- 2 egg yolks
- 90 grams salted butter, softened
- a little lemon zest, grated
- 125 grams plain flour
- a pinch salt
- 2/3 teaspoon baking powder
Instructions
- 1
In a medium bowl, combine the caster sugar and egg yolks. Mix until well combined and creamy.
⏱️ 3 min
- 2
Add the softened salted butter and grated lemon zest to the sugar and egg yolk mixture. Mix thoroughly until fully incorporated.
⏱️ 3 min
- 3
In a separate bowl, whisk together the plain flour, a pinch of salt, and the baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.
⏱️ 5 min
- 4
On a clean surface, shape the dough into a log or 'sausage' approximately 4 cm (about 1 1/2 inches) in diameter.
⏱️ 2 min
- 5
Wrap the dough log tightly in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
⏱️ 60 min
- 6
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or prepare a small muffin tin.
⏱️ 2 min•🌡️ 170
- 7
Remove the chilled dough from the refrigerator and unwrap it. Using a sharp knife, cut the dough into biscuits approximately 1 cm (about 1/2 inch) thick.
⏱️ 2 min
- 8
Place the cut biscuits onto the prepared baking tray or into the muffin tin, leaving a little space between each one.
⏱️ 1 min
- 9
Bake in the preheated oven for about 15 to 20 minutes, or until the biscuits are golden brown around the edges.
⏱️ 20 min•🌡️ 170
- 10
Remove from the oven and let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Palets Breton
- 75 grams caster sugar
- 2 egg yolks
- 90 grams salted butter, softened
- a little lemon zest, grated
- 125 grams plain flour
- a pinch salt
- 2/3 teaspoon baking powder
Instructions
- 1
In a medium bowl, combine the caster sugar and egg yolks. Mix until well combined and creamy.
⏱️ 3 min - 2
Add the softened salted butter and grated lemon zest to the sugar and egg yolk mixture. Mix thoroughly until fully incorporated.
⏱️ 3 min - 3
In a separate bowl, whisk together the plain flour, a pinch of salt, and the baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a cohesive dough forms.
⏱️ 5 min - 4
On a clean surface, shape the dough into a log or 'sausage' approximately 4 cm (about 1 1/2 inches) in diameter.
⏱️ 2 min - 5
Wrap the dough log tightly in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
⏱️ 60 min - 6
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or prepare a small muffin tin.
⏱️ 2 min•🌡️ 170 - 7
Remove the chilled dough from the refrigerator and unwrap it. Using a sharp knife, cut the dough into biscuits approximately 1 cm (about 1/2 inch) thick.
⏱️ 2 min - 8
Place the cut biscuits onto the prepared baking tray or into the muffin tin, leaving a little space between each one.
⏱️ 1 min - 9
Bake in the preheated oven for about 15 to 20 minutes, or until the biscuits are golden brown around the edges.
⏱️ 20 min•🌡️ 170 - 10
Remove from the oven and let cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
⏱️ 2 min