Skip to main content

French Butter Cookies : Palets Bretons or Galette Bretonne ~ 法式奶油曲奇饼

 

There are many names for this butter cookie.  Galette Bretonne, Palets Bretons, Sables or simply put French Butter Cookies which orginated from Brittany in the North-West of France where it's famous for its high quality salted butter.  In French,  Sable means Sandy and Breton refers to Bretagne region.  So literally it's Sandy Cookies from Brittany. They are somewhat like shortbread but richer because of the addition of egg yolk, flat, sweetish, a wee bit salty, crunchy and always with their signature criss-cross pattern on top.  These salted, golden cookies are very addictive and you simply can't stop at one and it's perfect for tea time.  As I prefer more bite to this cookie, I opted to use caster sugar and if you like to try with a different flavour of French Butter Cokies, do hop over to Anncoo's post.




French Butter Cookies  :  Palets Bretons  ~   法式奶油曲奇饼   

  

Ingredients

  • 150 gm plain flour
  • 90 salted butter - softened (I used Petit Normand salted French butter)
  • 45 gm caster sugar
  • 1 egg yolk
  • 1/8 tsp baking powder
  • 1 tsp vanilla
  • 1 egg + 1/4 tsp water to dilute for egg wash
Method
  1. Beat butter and sugar in a mixing bowl till creamy.
  2. Add in the egg yolk and mix well.
  3. Sift in the flour and baking powder, mix well.
  4. The mixture is crumbly.  Use fingers to bring the dough together and flatten it.  Cling wrap the dough and chill in the fridge for 20 mins.
  5. Roll out the dough to 1/4 inch thick, in between two plastic sheets and let chill in the fridge for another 20 mins. or even overnight.  Cut the dough with a cookie cutter and place the cookies onto a parchment lined baking tray.  
  6. Apply egg wash.  Let chill and dry the egg wash in the fridge for another 10 mins.  Apply another round of egg wash.  Then with the back of a fork draw a criss cross pattern on each cookie.
  7. Bake cookies in a preheated oven of 180 deg.C for 12 to 15 mins. till golden brown.  Let cookies cool before storing in an airtight container.
  8. Yield :  13 cookies
Note:  Do add 1/4 tsp of salt if unsalted butter is used.



Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

  Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
Post a Comment
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more