Home » Palets bretons (pastry biscuits Breton)

Palets bretons (pastry biscuits Breton)

The recipe for the butteriest and best biscuits

by Ada Parisi
5 min read
Biscotti di sablé breton o pasta frolla bretone

How to make Breton shortcrust pastry or Breton shortcrust pastry at home

Breton shortcrust pastry or Breton shortcrust pastry: the Original recipe for the butteriest shortcrust pastry It's as good as ever. Once you've tried the Breton shortbread biscuits You'll never go back. It is a Crumbly dough, very rich in butter and decidedly more savory of the common shortcrust pastry.

But what are the Differences among the common shortcrust biscuits such as BUTTER BISCUITS and the biscuits pastry Breton, called in French “palets bretons” because typical of the region of Brittany? Therefore, the Main Difference lies in the quantitative from ingredients, decidedly unbalanced on butter, salt and egg yolk compared to the amount of flour. But also in the presence of a pinch of yeast in the dough. Obviously, are pretty caloric cookies, so if you want something lighter or you're looking for an alternative, have a look at all my COOKIE RECIPES.

Breton shortbread biscuits: How to make them at home

The first recommendation is to let the l rest’Breton shortcrust pastry dough for palets bretons all night in the fridge, because it's so soft and gentle melting during processing if not very cold. Then prepare it one day in advance. The second recommendation is Bake cookies in metal muffin tins, in pastry rings or simply in Ramekins for muffins, because The cookies are so rich and buttery not to be able to maintain their shape if they are not “content” into something rigid.

That being said, the Breton shortcrust pastry is a shortcrust pastry with a unique taste, amazing consistency, very versatile. You can eat these cookies on their own (It will be the most delicious breakfast of your life), or serve them with custard, Jam, jam or hazelnut cream, as I did, or use the pallets Breton as the basis for modern entertaining portions of desserts made with cream, mousse or fresh fruit. Following the small tricks that I said you won't have any problems, and you will bring to the table a masterpiece.

The main ingredients of Breton shortcrust pastry or palet bretons

Of course, the’The main ingredient for Breton shortcrust pastry is butter, that must be of the highest quality. The best thing would be to use a Breton Demi-Sel (semi-salted butter), intense yellow colour and taste (for the use of salt as a percentage of 2%). The salted butter it is typical of the French regions of Brittany and Normandy. In Italy, It is not easy to find a similar butter in supermarkets: Among the salted butters on the market you will find the Lurpak (but Danish), salted butter De Paoli and the “1889” Farrow farms (only in gastronomy) and a salted butter Fior Fiore Coop. Have a nice weekend!

Biscotti di sablé breton o pasta frolla bretone

PALETS BRETON (Breton shortbread biscuits)

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



120 grams of double zero flour

90 grams soft butter salted seeds (If you don't find the salted butter, use a regular butter and put a little 'more than salt in the dough)

a large pinch of salt

2egg yolks

6 grams of baking powder

80 grams of caster sugar


Place in a bowl the softened butter with the salt and sugar and work with a whisk until the mixture is creamy and swollen. Add egg yolks, one at a time, working the mixture. Then add flour and baking powder sifted them together. The Breton shortcrust pastry dough will be very soft, because of the high amount of butter. Put the dough on the work top sprinkled with a little flour and work it with the palm of your hand until you get a homogeneous dough.

Give the dough the shape of a dough and wrap it in food film. Refrigerate over night. The rest is essential, because the dough is rich in butter and therefore, If not perfectly cool, tends to melt quickly.


After a good night's sleep, Preheat the oven to 180 degrees static. Spread the cold dough on the floured work top with a rolling pin, to a thickness of about one centimeter. Draw round cookies using the cookie cutters.

Shortbread cookies Breton cannot be baked on parchment paper, but must be contained in special molds. If you don't have them, You can safely use the molds or muffin baking cups. The important thing is that palets breton cookies are "content" within something, otherwise it may melt in the oven. No need to brush the surface of the cookies with egg yolk, as you do with the normal pastry.

Cook for 15-20 minutes or until golden brown. Allow to cool completely before removing the cookies of sablé breton from moulds. Bon appétit!

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Ivana 12 April 2020 - 20:26

Hi Ada, here I am to ask for your special advice for exquisite cookies that have paid tribute to me today.. are Sicilian biscuits of a very good shortbread, crumbly and not dry, made in the shape of them. I searched your library but couldn't find them . I'd like to try to make them …
Wishes of a serene is sweet Easter weekend despite the difficult situation

Ada Parisi 13 April 2020 - 18:03

They're called exquisite cookies’ and I'm from Syracuse, but quite widespread throughout Sicily. Is’ a very simple recipe with eggs, lard, flour, lemon zest and sugar, a soft dough that you put in the pan with a pastry bag. I never made them because I never thought about it, but next week I try them and if they come well I'll give you the recipe!

Ivana 13 April 2020 - 18:08

1000Thanks!… possibly replace the lard with butter?
In fact, they are simple but…amazing

Ada Parisi 13 April 2020 - 18:11

With butter you would make a pastry whipped to Viennese, very good but difficult to work because the lard makes the dough more elastic, the most sandy butter. Of course, the taste also changes. Butter cookies however are my favorites, but they're a different thing. A warm greeting

Antonella 13 October 2017 - 17:30

Good afternoon Ada!
The Breton I used it once to the meringue tarts, a goodness! And now actually the idea of “best life breakfast” It's legendary! I think it's worth to get around Delicatessens to look for salted butter better!
A warm greeting :-)

Ada Parisi 16 October 2017 - 11:37

Hello Antonella dear!!!! See you can safely use the Lurpak who are now in almost every supermarket! One kiss!

Robert Diers 13 October 2017 - 09:08

Important: don't forget that the goodness of “pallet breton” and due above all to the taste and the quality of the butter “Demi-sel” Breton.

Ada Parisi 13 October 2017 - 10:52

Hi Robert, You're right. The assumed but I specified: Unfortunately in Italy the demi-sel Breton butter is very hard to find, especially for someone who doesn't have to do with specialized stores and supplies. I gave some recommendations on brands that are normally found on the market. Are certainly not comparable to the original Breton butter but, on the other hand, We know that in Italy the butter unfortunately is not considered serious…. I use, but only in June when it is available, a great butter demi-sel trentino. See you soon, ADA


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