Hi, Today I am making palets de dames. I love adding rum in the pastry and these are probably the easiest rum flavored pastry.
Make them in a snap and treat yourself and your family with these petits fours!
Palets de dames aux raisins – French Rum Soaked Raisins Cookies
About 20 palets
Prep time: 15 min
Baking time: 10 min
Ingredients
- 30 g raisins, soaked in 1 tablespoon of rum *
- 70 g all-purpose flour, sifted
- 60 g caster sugar
- 1 pinch salt
- 60 g unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 egg, medium size
Method
1. Preheat the oven at 160 degrees C.
2. In a large bowl, sift in the flour, sugar, and salt. Mix well with a whisk. In a another bowl, add in butter and flour-sugar mixture and stir until homogeneous. Then, stir in the egg and vanilla extract and stir until combined.
3. Drop teaspoonfuls of the dough onto cookie pan or parchment paper, 5 cm (2 inches) apart. Cookies will spread in the oven.
4. Bake for about 10 minutes for each batch. The edgy should turn to brown and the center is still white.
5. Out of oven, let the cookies cool on the pan for 10 minutes.
Tips
Soak the 30 g raisins in 1 tablespoon of rum for at least 30 minutes before using. Raisins should absorb liquid and become full of flavor.
Pastry bag can be used instead of teaspoons to allocate the cookie dough on the cookie pan.
Don’t work on the batter too much after flour is added. If you do, too much gluten will be formed, in other words, the batter gets too tough, and the dough cannot be spread well.
Bon appetit!
xoxo
Eugenie 🙂
Katherine Wong says
Hi Eugenie, I just made these palets de dames aux raisins, and it turned out really good…. I didn’t add rum to the raisins and I used sultanas instead.. This is what I have been looking for. Thank you, can’t wait till I try your next recipes. I tried two of your recipes and it turned out great (madelines and choc muffins) and generally I’m so bad at baking. My attempt this week is to make souffles.
EugenieKitchen says
Hi, Glad to hear from you. It seems you are improving your baking skills 🙂 I love palets de dames and madeleines, they are so easy to make and perfect companions to coffee and tea. I wish you luck with souffle, Katherine!
Katherine Wong says
Thank you for your kind compliment, I do agree with you it does goes well with tea and coffee. I let the palets cool for 10 mins, the texture was just perfect, soft in the center and crispy on the outer edge. After 3 hours later, when I gone through a dozen of palets, the palets was really soft, till a point when holding it started to crumble. When comes to baking the palets, should I leave it longer in the oven? What should the texture be like? cause this is the first time I tried eating it and making it, everything from the amount of sugar and butter is perfect. However the texture is soft
EugenieKitchen says
Hi again, I store palets in an airtight container and they are okay for a few days. They shouldn’t be crumbly; they should be crispy on the edges and soft in the center. As for your cookies, I can think of a few reasons: 1) not enough gluten was formed when preparing the batter? 2) weather/climate was too humid? 3) Baked until golden brown on the edges? (like the phtoos) Hopefully this helps. 🙂