Palet Breton is a French shortbread from Bretagne with a really nice taste of butter. Here in a gluten free version.
Makes 10 biscuits (7 cm diameter),
We need oven safe pastry cutters, 1 for each biscuit (or use a muffin pan)
Ingredients :
- 35 gr rice flour
- 25 gr buckwheat flour
- 25 gr corn flour
- 20 gr corn starch
- 20 gr arrow root
(notice that if you have no problem with gluten you can replace all those flours by 125 gr of all purpose flour)
- 175 gr butter (softened)
- 90 gr sugar
- 2 egg-yolks
- 80 gr ground almond
- 2 level tsp baking powder
- 1/2 tsp salt
Gather the softened butter, the sugar, ground almond, salt and baking powder in a large bowl. Mix until homogeneous, then add the egg-yolks, mix again...
Blend all the flours and add them to the previous mixture. Mix until homogeneous (do not overmix)...
Grease the pastry cutters (over an oven tray covered with baking paper) or the muffin pan, then spread the dough 1 cm thick (use a pastry bag or a spoon).
Put in preheated oven (medium heat) for 15 minutes or until they are golden brown. Leave to cool down for a 5 minutes...
And remove the pastry cutters. Leave to cool down completely. Enjoy with tea or coffee (or as a base for large amounts of desserts)
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