Brittany Shortbread Recipes

PALET BRETON (BRITTANY SHORTBREAD)

Steps:

• Before starting this Palet Breton (Brittany shortbread) recipe, make sure you have organised all the necessary ingredients.
• In the stand mixer recipient, place the corn flour and guar gum...
• ... the sunflower lecithin...
• ... salt...
• ... and combine with a whisk.
• Add the baking powder...
• ... and combine with the whisk.
• Place the recipient in the stand mixer, fitted with the whisk attachment.
• Add the castor sugar...
• ... and the egg yolks. Combine until blanched.
• Add the soft butter, cut into cubes. Combine.
• Remove the whisk attachment...
• ... and replace with the flat beater.
• Mix for 5 minutes...
• ... until the butter is completely incorporated.
• Using a scraper, gather the preparation at the bottom of the bowl...
• ... and transfer on a Silpat baking mat.
• Cover the pastry with another silicone mat.
• Press with your hands to spread the pastry over the silicone mat.
• I recommend using a rolling pin with a 7mm disc for precise thickness. Otherwise, place two small rulers (width 7mm) on both sides of the pastry and slide the rolling pin on top.
• Spread the pastry...
• ... to an even thickness.
• Transfer the Silpat baking mat on a Silichef XL perforated baking sheet and refrigerate for at least 2 hours.
• Remove the baking sheet from the fridge and place a silicone mould with cavities with a diameter Ø 5 cm (such as the mini muffin mould).
• Remove the silicone mat on top.
• Using a Exoglass pastry cutter Ø 5cm, cut the pastry into discs.
• Place one pastry disc inside each cavity, making sure the discs are perfectly flat. It is important to use a mould with cavities the same diameter as the discs so the pastry doesn't spread while cooking.
• Repeat the operation with all discs. Gather the pastry scraps into a ball and spread again to an even thickness before cutting into discs.
• Bake in a fan-assisted oven preheated at 180°C (gas 4) for about 18 minutes.
• The cookies should be golden. Make sure they do not get burnt. Remove from the oven and leave to cool.
• Gently release the cookies from the mould...
• ... making sure not to break them. These cookies are delicate to handle.
• Store them in an airtight container. Enjoy these gluten-free treats!

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

BRITTANY SHORTBREADS

Steps:

• Cream the butter and icing sugar, the add the salt, eggs, and then the almond powder and the flour.
• Roll out the dough to a thickness of 3 mm. After firming in the refirgerator, use a round citter to cut into rounds of 4 cm. Glaze twice with beaten eggs, use a fork to mark a pattern ontop and bake in a fan forced oven at 160C for 10 to 12 minutes.

SCOTCH SHORTBREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.