Palets Bretons – Breton biscuits with salted butter

Ingredients for 1 servings:

• 150 g flour
• 1 tsp, leveled baking powder
• 2 egg yolks, size M
• 80 g butter, salted (Demi sel), cold
• 70 g sugar
• ¼ tsp Bourbon vanilla sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Mix the flour, baking powder, sugar, and vanilla sugar. Spread the cold butter, cut into pieces, add the egg yolk, and knead everything into a dough. Form the dough into a log approximately 6 cm in diameter. Wrap it in foil and refrigerate for at least 2 hours. The log should be completely hard and chilled, so you may need to refrigerate it longer. Preheat the oven to 180°C (top/bottom heat). Line a baking sheet with baking paper or foil. Cut the log into slices about 1 cm thick with a sharp knife and place them on the baking sheet. Bake for 20-25 minutes on the middle rack. The cookies should be golden yellow, not dark. Let them cool completely on a wire rack. I use my perforated pizza pans for this. Caution: The cookies will be soft at first, so it’s best to transfer them from the baking sheet to the rack using a spatula. The crispy cookies can be stored in a tin—if they make it that far! Because these Traou-Mad (which means “good things” in Breton) are very tempting.