Calgary’s Black Sheep Patisserie is well known for its delightful and colourful croissants. But the fun doesn’t stop there. The team was generous enough to share their recipe for Palets Breton, which roughly translates to Brittany Pucks. Which, in Canada, is a language we speak! Celebrate hockey season (or any time of year) with these delicious salted butter biscuits!

Palet Breton

Enjoy Palet Breton biscuits on their own or with a cup of tea, a latte, or top with chocolate ganache, chocolate mousse, lemon curd, Chantilly cream and strawberries.


  • 1 lb butter (2 cups)
  • 2 cups sugar
  • 10 egg yolks, room temperature
  • 4 cups All-purpose flour
  • 4 1/4 tbsp baking powder


  • In a mixing bowl cream butter. Add sugar and mix well until sugar incorporated.
  • Add yolks and mix well.
  • Add flour and baking powder. Give just a few turns until combined. Do not overwork.
  • Roll dough to 15mm (3/4 inch) thick.
  • Using 2.5 inch (6 cm) biscuit cutter, cut out biscuits, leave in ring and place on baking sheet. 
    Use a 2.5-inch biscuit cutter and press your pucks into a standard sized-muffin tin, no butter required.
  • Refrigerate for at least 30 minutes. Preheat oven to 325 F (160 C).
  • Bake in rings or muffin tin for 15-20 minutes until golden brown. Let cool and release the pucks onto a baking sheet. 


If you're a purist or a salt nut, check out this Crash Course on Salt, then forego the salted butter in this recipe and add a good quality fleur de sel (1/4 tsp per 1/2 cup of unsalted butter).