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.

Ingredients

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

Instructions

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.
Or
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.

Notes

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).