Manon Lagrève’s palets bretons

Name: Manon Lagrève’s palets bretons
Prep time: 20 min
Total time: 20 min
Yield: Makes 12
Cuisine: French recipes
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

Portion size: Makes 12
Hands-on time 20 min, plus 3 hours chilling
Difficulty: easy

Vegetarian

Recipe by: Manon Lagrève

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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.

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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

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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.
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