Home > Recipes > Biscuit recipes > Manon Lagrève’s palets bretons

Manon Lagrève’s palets bretons

By: Manon Lagrève

Published: 21 Sep 23
Updated: 25 Mar 24

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.

Easy
September 2023

Test kitchen approved

Makes 12
Hands-on time 20 min, plus 3 hours chilling

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 recipes

Nutrition: Per palet

Calories: 147kcals
Fat: 8g (4.7g saturated)
Protein: 1.7g
Carbohydrates: 17g (8.5g sugars)
Fibre: 0.5g
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

2 medium free-range egg yolks
100g caster sugar
100g salted butter, at room temperature
1 tsp vanilla bean paste
140g plain flour
½ tsp baking powder

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.