Each biscuit looks like the metal disc used for the game. This short pastry-based cake is about 1.5 cm thick. It contains average 20% of salted butter and vanilla sugar. Like Breton galette’s, Breton "palet" biscuit’s obtention of Protected Geographical Indication is in progress.
A word about Breton suffleboard
Breton suffleboard’s fame is such that its name has been used for the local biscuits. Its origin remains unclear, as well as the true story of the cookie. However, we can say that the game was already known back to the fourteenth century. After a period of downgrade after World War II, it is popular again since the 60s until now.
A crispy Breton "palet" biscuit
Breton "palet" biscuit is composed of egg yolks, caster sugar, unsalted butter, wheat flour, baking powder and salt. Easy to make, yet Breton cookie is delicious. For dessert with a nibble of cream dessert, for snack time or a family picnic, it fits to all occasions. If you want to experience the taste of an authentic Breton "palet" biscuit, visit Delices and Gourmandises’s store. Moreover, you will find a wide choice of equally delicious small cakes, along with sweets and chocolates.
Quick traditional recipe of "palet" biscuit
1- Take two egg yolks and whisk; then add sugar and mix. Progressively add the butter, yeast and flour. Knead.
2- Divide the dough in half and form two tubes of about 10 cm. Wrap them in plastic wrap and chill for 30 minutes.
3. Unwrap and cut into 1cm slices and place them in muffins pan cups.
4. Put in the oven.
5. Let cool before serving.