Bake sale recipes · French recipes
Manon Lagrève’s palets bretons
Manon Lagrève shares her recipe for palets bretons. These golden, buttery shortbreads hail from Brittany and are perfect the perfect introduction to French baking. Manon says: “Our regional shortbread – true palets Bretons have a taste of salted butter.” Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious. For something a bit more complex but equally buttery, try Manon’s kouign amann.
Vegetarian
ServesMakes 12
Hands-on20 min
DifficultyEasy
Method
In a bowl, whisk the egg yolks with the sugar for a couple of minutes until the mixture becomes white and mousse-like. Whisk in the butter and vanilla, then stir in the flour and baking powder until a dough is formed.
Roll the dough into a sausage-shape around 5cm thick and 12cm long. Wrap and put in the fridge to chill for 3 hours.
Heat the oven to 150°C fan/gas 3 and line a baking tray with baking paper. Cut 1cm thick slices from the sausage and lay them flat on the tray, evenly spaced. Bake for 15-18 minutes until golden on the outside. Leave to cool completely before serving.
Nutrition
| Calories | 147kcals |
|---|---|
| Fat | 8g (4.7g saturated) |
| Protein | 1.7g |
| Carbohydrates | 17g (8.5g sugars) |
| Fibre | 0.5g |
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