Palets Breton – French sugar cookies

Classic French biscuits served for a long time at teatime. There consistent of few simple ingredients and are easy to prepare however slightly differ from typical shortbread cookies. These are thicker than usual, real buttery but not fat and crunchy because of granulated sugar. They originated from northern region of France – Brittany hence the name. They are yummy just so but you can also use them as a base to another desserts. Enjoy!


11 cookies



  • 2 egg yolks
  • ½ cup minus 1 tablespoon golden crystal (turbinado) sugar
  • 1/3 cup butter, softened
  • 1 cup minus 2 tablespoons flour
  • 1 teaspoon baking powder
  • 2 pinches of salt


In the bowl of a stand mixer place egg yolks and sugar and beat until light and fluffy. Mix in butter. In a separated bowl mix together flour, baking powder and salt. Add flour mixture to the butter mixture still mixing on medium speed until the dough is smooth. When is ready, remove it from the bowl and roll on a floured surface with your hands to shape a jelly- roll such diameter as desired cookies. Pretty shaped roll wrap in a cling film and place in the fridge for 2 hours or overnight.

Preheat oven to 350°F and line a large cookie tray with parchment paper.

Once the roll is cooled becomes to be stiff and easy to cut. Slice it into 3/8-5/8 inch wide slices. Place cookies onto the prepared tray. Do not keep them very tight because they will slightly rise in the oven. Bake for 20 minutes until golden in colour with slightly darker edges. Cool on a wire rack.


The recipe comes from the book 'Afternoon tea'.

Category: Cookies.


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