Palet Breton Brittany Shortbread Recipes

PALET BRETON (BRITTANY SHORTBREAD)

Palet Breton (Brittany Shortbread) image

These Brittany shortbread are delicious and sweet, and they're gluten-free! Follow our step-by-step, illustrated recipe and enjoy these butter cookies with a cup of tea.

Provided by Jean-Pierre SCHWARTZ

Categories Biscuits

Time 1h

Yield 60 palet (Ø 5 cm)

Number Of Ingredients 7

Ingredients

400g corn flour or buckwheat flour
6g guar gum flour or psyllium husk flour
8g de sunflower lecithin
250g castor sugar
250g butter, slightly salted and soft
140g egg yolks (6 to 8 yolks)
9g baking powder

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!

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