Easy French recipe for the best buttery, salted cookies using just 6 easy-to-find ingredients and ideas for teatime toppings
Using a mixer, beat together the softened butter, sugar and salt until light and creamy. Mix in the egg yolks then the flour and baking powder until a lovely soft dough forms. (If you don’t have a mixer or electric whisk, this can be done by hand in a large bowl).
Using the palm of your hands, roll the dough back and forward to create a sausage shape until the diameter is the size of your moulds (here I used mini muffin silicone moulds @5cm diameter). Wrap in cling film and chill in the fridge for at least 30 minutes.
Meanwhile, preheat oven to 180°C/360°F/160°C fan (gas mark 4)
Cut disks of 1.5cm (3/4 inch) and press them into the muffin moulds (unbuttered – there’s enough butter in the biscuits!)
Bake in the oven for about 20 minutes or until golden brown.
Leave to cool in the moulds then turn them out on to a baking rack, pretty side up.
* As finding good quality salted butter from Brittany is difficult to find outside of France, I make this recipe using unsalted butter and add good quality 'fleur de sel' from the Guérande.
Delicious on their own with a cup of tea (such as Jasmine green tea or Ceylon).
They’re also ideal as a base for easy French individual desserts. For example, top with Chantilly cream, chocolate ganache, chocolate mousse, lemon curd, or French pastry cream and strawberries.