Best Brittany Shortbreads Recipes

PALET BRETON (BRITTANY SHORTBREAD)

Steps:

• Before starting this Palet Breton (Brittany shortbread) recipe, make sure you have organised all the necessary ingredients.
• In the stand mixer recipient, place the corn flour and guar gum...
• ... the sunflower lecithin...
• ... salt...
• ... and combine with a whisk.
• Add the baking powder...
• ... and combine with the whisk.
• Place the recipient in the stand mixer, fitted with the whisk attachment.
• Add the castor sugar...
• ... and the egg yolks. Combine until blanched.
• Add the soft butter, cut into cubes. Combine.
• Remove the whisk attachment...
• ... and replace with the flat beater.
• Mix for 5 minutes...
• ... until the butter is completely incorporated.
• Using a scraper, gather the preparation at the bottom of the bowl...
• ... and transfer on a Silpat baking mat.
• Cover the pastry with another silicone mat.
• Press with your hands to spread the pastry over the silicone mat.
• I recommend using a rolling pin with a 7mm disc for precise thickness. Otherwise, place two small rulers (width 7mm) on both sides of the pastry and slide the rolling pin on top.
• Spread the pastry...
• ... to an even thickness.
• Transfer the Silpat baking mat on a Silichef XL perforated baking sheet and refrigerate for at least 2 hours.
• Remove the baking sheet from the fridge and place a silicone mould with cavities with a diameter Ø 5 cm (such as the mini muffin mould).
• Remove the silicone mat on top.
• Using a Exoglass pastry cutter Ø 5cm, cut the pastry into discs.
• Place one pastry disc inside each cavity, making sure the discs are perfectly flat. It is important to use a mould with cavities the same diameter as the discs so the pastry doesn't spread while cooking.
• Repeat the operation with all discs. Gather the pastry scraps into a ball and spread again to an even thickness before cutting into discs.
• Bake in a fan-assisted oven preheated at 180°C (gas 4) for about 18 minutes.
• The cookies should be golden. Make sure they do not get burnt. Remove from the oven and leave to cool.
• Gently release the cookies from the mould...
• ... making sure not to break them. These cookies are delicate to handle.
• Store them in an airtight container. Enjoy these gluten-free treats!

BRITTANY SHORTBREADS

Steps:

• Cream the butter and icing sugar, the add the salt, eggs, and then the almond powder and the flour.
• Roll out the dough to a thickness of 3 mm. After firming in the refirgerator, use a round citter to cut into rounds of 4 cm. Glaze twice with beaten eggs, use a fork to mark a pattern ontop and bake in a fan forced oven at 160C for 10 to 12 minutes.

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

BUTTERY 3-INGREDIENT SHORTBREAD COOKIES

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.