Recipe: Palets Bretons
These biscuits, from Brittany, are just gorgeous - buttery and rich and perfect with a cup of tea or coffee. Scott recently discovered them on a baking course at the wonderful Cocoa Black in Peebles, Scotland and they’ve become a real favourite and they’re so easy to make! We’ve adapted the recipe a little and it really works for us.
4 egg yolks (medium eggs) whisked a little in a jug
120g caster sugar
120g butter (French, if you can get it!)
170g plain flour
11g baking powder
1 dessert spoon of runny honey (optional)
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Josie Beszant and/or Ian Scott Massie, both artists from Masham North Yorkshire, Uk.