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.

CLASSIC SHORTBREAD 101

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Butter a 10-inch round springform or cake pan. Using plastic wrap, press dough evenly into pan. With plastic on dough, refrigerate 20 minutes.
• Cut dough into 8 wedges with a paring knife. Using a wooden skewer, prick all over at 1/4-inch intervals.
• Bake until golden brown and firm in center, about 1 hour. Transfer pan to a wire rack. Recut shortbread into wedges; let cool completely in pan. Can be stored in an airtight container up to 2 weeks.

CLASSIC SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
• Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.
• Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.