French Butter Biscuits
- Sarah L Samuels
- May 14
- 2 min read
After my recent trip to Lille in France I had to make something to remind me of my trip and these French butter biscuits were a perfect choice.
We flew by Air France and had coffee and these little butter biscuits on board on the way out and they were delicious. I also treated myself to some while we were there from an amazing shop full of delicious biscuits and chocolates.
These biscuits are known as Palet Breton and are thick, golden butter biscuits. They are known for the salty-sweet flavour. Made with salted butter, sugar, egg yolks and flour. These biscuits are baked in moulds to maintain their thick, round shape.
They really are delicious and melt in your mouth and go perfectly with a strong cup of coffee, which is how I enjoyed them in Lille.
Grease a 24 hole mini tart tin with butter or cake release spray.
In the bowl of a stand mixer place the butter and sugar and mix until light and fluffy.
Add the egg yolks and mix again. Finally add the flour and baking powder and mix until combined.
Roll the dough to roughly a 2cm diameter and wrap in cling film.
Place in the fridge and chill for at least 1 hour.
Pre-heat the oven to 180°C (160°C fan).
Cut discs of the dough approximately 1.5cm wide and place in the mini tart tin - you will need to do a couple of batches so put the remaining dough in the fridge while you bake the first batch.
Bake for 20 minutes.
Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack.
French Butter Biscuits
Sarah’s servings: 35
Sarah’s skill: Easy
Baking time: 20 minutes
INGREDIENTS
100g salted butter, softened
75g caster sugar
2 free-range egg yolks
150g plain flour
½ tsp baking powder
METHOD
Grease a 24 hole mini tart tin with butter or cake release spray.
In the bowl of a stand mixer place the butter and sugar and mix until light and fluffy.
Add the egg yolks and mix again.
Finally add the flour and baking powder and mix until combined.
Roll the dough to roughly a 2cm diameter and wrap in cling film.
Place in the fridge and chill for at least 1 hour.
Pre-heat the oven to 180°C (160°C fan).
Cut discs of the dough approximately 1.5cm wide and place in the mini tart tin - you will need to do a couple of batches so put the remaining dough in the fridge while you bake the first batch.
Bake for 20 minutes.
Leave to cool in the tin for 5 minutes then transfer to a wire cooling rack.
EQUIPMENT USED
SARAH’S EXTRA SLICE
Use a good quality French salted butter in this recipe.
You can freeze the biscuits for up to 3 months.
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