This was one of the first recipes I have posted. I hardly had any visitors at the time, so I have decided to dig it up and write about these French biscuits (or cookies). They may look ordinary, but their delicate crumbly texture, buttery taste and a delicate touch of saltiness make them very special.
“Palet” (pronounced without the final “t”) means a “puck” , and “jeu de palets” is a Brittany regional game with pucks which shape is similar to those used in hockey. Brittany is famous for its rich in butter sweets – usually made with salted butter – and one of those is a crumbly cookie, called “palet” in reference to its puck shape. They have a buttery taste, are slightly salty and sweet at the same time, very crumbly and melt in your mouth too quickly… Palets bretons are quite popular all around the country and can be found in every supermarket, but they are easy to prepare and obviously taste better baked at home.
There are French internet recipes galore for these cookies. The one I tried for the first time and have always made with success comes the French blog Miamm…Maman Cuisine, where I also found the trick to keep their shape (see below).
TIPS: Click here to see a few ideas of how to use up the leftover egg whites.
You can sprinkle the cookies with coarse salt for an extra crunch and extra saltiness, but I don’t advise it for the first batch you prepare (you can test on one or two biscuits first).
Special equipment: muffins or similar size forms
Preparation: almost two hours (including 1 hour in the fridge)
Calories (the whole batch): about 1700 kcal
Ingredients for 12-15 pucks:
80g (about 3 oz) salted butter (or unsalted butter+1/2 teaspoon salt, but salty butter is better)
80 g (about 3 oz) confectioner’s sugar
140g (about 5 oz) flour
1/3 small package of baking powder (1 1/2 heaped teaspoon)
(coarse good quality sea salt)
Mix the yolks and the sugar well in a food processor. Add the softened butter, mix again.
Add the flour and the baking powder.
Knead it for 5 minutes.
Form a thick sausage (diameter=the bottom of one whole in a muffin form), wrap it in plastic film and put into the fridge for 1 hour (or more, until the dough becomes hard enough to be easily sliced).
Preheat the oven to 170°C.
Take the dough out of the fridge, unwrap it, cut into 1 cm (about 0,4 in) thick slices.
Put them inside the muffin forms (this way they’ll be more or less of equal size and will only rise instead of spreading around).
If you don’t have muffin forms or other cookie forms, simply put the cut cookies on a baking sheet, but at your own responsibility: they’ll probably spread around and become flatter than the ones “imprisoned” in a mould.
(You can sprinkle them with coarse salt for an extra salty crunch.)
Bake for 15-20 minutes till golden.