Since 1998

Shortbread crisps

A perfect accompaniment for ice creams and custards.  the shortbread crisps, called palets in French, conserve long if kept in a cool and dry place (tin box in the pantry).  
Time needed 20’ preparation, 10’ baking


  • 60 g cream or butter (2.1 oz) (unsalted)
  • 70 g plain flour (2.5 oz) (non-raising)
  • 60 g sugar (2.1 oz) (caster sugar)
  • 1 egg


Blend melted butter (or cream) and sugar until the mix gets whitish.
Add the egg, then the flour, and mix thoroughly.
With a spoon, spread the mixture on a oiled ovenproof dish, and make small
circles (4 cm in diameter (1.6")).
Bake the cookies for 10 minutes at 220 C (430 F).
It’s done when the edges are getting brown.

Served warm or cool.
created 17 July 2011
revised 11 February 2017 by
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