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.

Makes 12


Ingredients:

4 egg yolks (medium eggs) whisked a little in a jug
120g caster sugar
120g butter (French, if you can get it!)
1g salt
170g plain flour
11g baking powder
1 dessert spoon of runny honey (optional)


Method:

• In a metal bowl on a stand mixer (or you can whisk by hand), cream the butter and sugar until it's pale and fluffy. (You can help this along by warming the bowl a little with a heat gun).
  
• Gradually pour in the yolks with the mixer running, then add the dry ingredients and mix well
  
• Press the mixture into a buttered muffin tray or, for the authentic Breton shape, use a straight-sided mould or pastry rings.
  
• Bake at 180c for about 15 mins
  
• Leave to cool
  
• Eat!