Galettes Bretonnes are a basic French butter biscuit from Brittany, recognized for his or her wealthy flavour and delicate, sandy crumb. Made with loads of butter, they’re easy, golden, and melt-in-the-mouth. In France you should buy these on the retailers, however I’ve at all times felt they’re the sort of factor price making at house. Let’s go!
Galettes Bretonnes
Galettes Bretonnes are conventional butter biscuits from the Brittany area of France (Bretagne in French) which have a deep buttery flavour and a signature quick, crumbly texture that’s nonetheless snappy and maintain its form regardless of being skinny. Baked into flat rounds with a cross sample, they sit someplace between shortbread / French sablé and vanilla biscuits (sugar cookies) and are to not be confused with their extra substantial cousin, the Palet Breton.
They’ve at all times felt acquainted to me. My father and grandparents spent many holidays in Brittany and talked about it typically, and my grandma would purchase Galettes Bretonnes for me once I was a child. Nonetheless takes me proper again, so right here’s my recipe to make them at house.
Components
You solely want 5 components to make these buttery biscuits (milk doesn’t depend 😅).
Salted butter – This cookie is particularly made with salted butter somewhat than unsalted which is typical for cooking recipes from the Brittany area of France. For those who don’t have salted butter you should use unsalted and add 3/4 tsp of cooking salt / kosher salt.
Caster sugar (superfine sugar) – This can be a finer grain sugar that dissolves extra simply than common granulated sugar which is bigger grains.
Egg yolks – One goes into the dough for further richness and texture you don’t fairly get from an entire egg, and one other is brushed on high to provide the biscuits that golden end.
Flour – These biscuits are made with plain / all-purpose flour.
Vanilla extract – This provides flavour in order that they style greater than only a candy biscuit.
Milk – Added to the egg wash to stretch it out, so that you’ve received sufficient to brush all of the biscuits without having an additional yolk.
make Galettes Bretonnes
That is a kind of biscuits the place the dough is rolled out thinly, biscuits reduce out utilizing a spherical cutter then baked. The dough is straightforward to work with however as soon as you chop the rounds out, deal with them gently utilizing a spatula to maneuver them onto the trays.
make biscuit dough
Cream butter and sugar – Utilizing an electrical beater on medium low velocity, beat the butter in a bowl for about 30 seconds till easy. Add the sugar then beat on medium for about 1 minute till the butter turns into pale in color.
Yolk and vanilla – Add the egg yolk and vanilla, then beat simply till mixed then cease beating.
Add flour in 3 batches – Add one-third of the flour and blend in with the beater on medium low velocity. Then add half the remaining flour, combine in once more with the beater, then beat within the remaining flour. It is going to resemble moist sand.
Carry dough collectively – Flip the combination out onto the counter, then push the combination collectively right into a mound.
Knead into ball – Use your palms to knead the dough so it comes collectively right into a easy ball.
Fridge 1 hour – Wrap the dough in cling wrap and refrigerate for 1 hour.
CUT OUT AND BAKE
Roll out dough – Put the dough between 2 sheets of baking paper (parchment paper) then use a rolling pin to roll the dough out to 5mm / 0.2″ thickness. It doesn’t matter what form it’s so long as you get the suitable thickness.
Minimize out biscuits – Use a 7cm/2.8″ spherical cookie cutter to chop out rounds and use a spatula to switch to lined baking trays (you have to 3 trays).
Collect and re-roll scraps – Collect the dough scraps and re-roll out and proceed chopping out cookie rounds. It is best to get 24 cookies in whole.
Egg wash – Whisk the egg yolk and milk and brush onto the floor of every biscuit.
Cross imprint – Utilizing a 4 pronged fork, dip it in water then frivolously drag it throughout the floor (into the dough, not simply the egg wash) in a cross formation (per step picture above) for the signature design.
Bake quarter-hour – Place 2 trays within the oven and bake for quarter-hour at 180°C/350°F (160°C fan-forced) till they’re mild golden. Preserve the third tray apart and prepare dinner it after the primary 2 trays are carried out.
Cool – Depart on the trays for five minutes, then switch to a rack to chill utterly.
As soon as cooled, these biscuits will be loved at any second as a deal with, with a cup of tea or espresso, mid-afternoon or everytime you really feel like one thing small but satisfying. For me, they’ve at all times been tied to the tales of Brittany that my grandfather used to inform me, together with a couple of from my childhood, and I hope they discover a place in your kitchen too. Bon appétit! – JB
Watch easy methods to make it
Hungry for extra? Subscribe to my publication and comply with alongside on Fb, Pinterest and Instagram for the entire newest updates.
Galettes Bretonnes (Brittany Butter Biscuits)
Prep: 30 minutes
Cook dinner: 30 minutes
Resting + Cooling Time: 15 minutes
Complete: 1 hour 15 minutes
Baking, Biscuits, Candy, Candy Baking
French
Servings24 galettes
Faucet or hover to scale
Recipe video above. Galettes Bretonnes are basic French butter biscuits from Brittany and considered one of my favorite! Recognized for his or her wealthy barely salty flavour, delicate sandy crumb and their melt-in-the-mouth texture, they’re a staple in retailers throughout France. But they’ve at all times felt private to me as a result of my grandmother would at all times purchase some for me as a baby. They nonetheless take me proper again, so right here’s my recipe to make them at house.
Stop display screen from sleeping
Directions
ABBREVIATED RECIPE:
Cream butter and sugar. Beat in yolk and vanilla, then beat in flour in 3 batches. Prove, knead into ball, refrigerate 1 hr. Roll out into 5mm/0.2″ thickness, reduce out 7cm/2.8″ rounds (24 items). Brush with egg wash, rating cross design with fork, bake 15 min @ 180°C / 350°F (160°C fan).
FULL RECIPE:
Cream butter & sugar – Place butter in a bowl and beat for 30 seconds utilizing an electrical beater on low velocity. Then add sugar and beat for 1 minute on medium till fluffy and barely paler in color.
Beat in egg yolk and vanilla, simply till mixed then cease beating.
Make dough – Add 1/3 of the flour to the combination and blend nonetheless utilizing the beater on medium low velocity. As soon as integrated, add half of the remaining flour then combine and repeat with the remaining flour. It is going to resemble like moist sand. Prove onto the work floor and use your palms to convey it collectively, then knead it right into a easy ball of dough.
Relaxation – Wrap in cling movie and refrigerate for 1 hour. (Notice 4)
Preheat oven to 180°C / 350°F (160°C fan-forced).
Roll – Utilizing a rolling pin, roll the dough between two sheets of baking paper / parchment paper to 5mm / 0.2″ thickness. It would not matter what form it rolls out to so long as it is the right thickness.
Minimize – Utilizing a 7cm / 2.8″ spherical cookie cutter, reduce out the galletes. Use a spatula to switch them onto 3 baking paper / parchment paper lined trays. Re-roll scraps and repeat till all dough is used – it’s best to get 24 biscuits. (Notice 5)
Egg wash – Combine collectively egg yolk and milk then brush the galettes frivolously with the egg wash.
Embellish – Dip a fork in water and use the again of the fork to frivolously scrape a cross on the floor of every biscuit, frivolously etching a line into the dough, not simply the egg wash (watch video, it is useful).
Bake 2 trays for 14 – quarter-hour till the biscuits are frivolously golden (watch the highest tray as it’d brown sooner). As soon as they’re carried out, bake the third tray.
Cool – Depart biscuits on trays for five minutes, then switch to a rack to chill utterly.
Recipe Notes:
2. Sugar – Common/granulated sugar works as effectively however my go-to is caster sugar on the subject of sugar as a result of the grain is finer so you recognize it incorporates higher.
3. Leftover egg whites – This recipe makes use of two egg yolks and I do know it will possibly really feel a bit annoying to be left with egg whites, however don’t waste them! Right here is the right cookie recipe so that you can use!
4. Make forward – The dough will be made as much as 2 days prematurely. Preserve it effectively wrapped within the fridge, then let it soften barely at room temperature earlier than rolling if it’s too agency.
5. Form – The traditional basic look is extra rustic with crinkled edges, however I’ve gone for neat rounds right here. Be at liberty to make use of both, or each! Hopefully the individuals of Brittany gained’t have a go at me for that one!
Storage – Retailer in an hermetic container at room temperature for as much as 1 week (I stored mine even longer!). They keep superbly crisp and buttery. Not appropriate for freezing.
Vitamin per serving.
Vitamin Info:
Energy: 126cal (6%)Carbohydrates: 15g (5%)Protein: 2g (4%)Fats: 7g (11%)Saturated Fats: 4g (25%)Polyunsaturated Fats: 0.3gMonounsaturated Fats: 2gTrans Fats: 0.2gLdl cholesterol: 32mg (11%)Sodium: 49mg (2%)Potassium: 17mgFiber: 0.3g (1%)Sugar: 5g (6%)Vitamin A: 209IU (4%)Calcium: 6mg (1%)Iron: 1mg (6%)
In Reminiscence of Dozer
Just a little behind-the-scenes second for you. This was taken whereas we have been capturing the laksa for Nagi’s second cookbook. Whereas we have been busy plating, adjusting, and chasing the sunshine, Dozer had discovered one of the best spot in the home… quick asleep proper below the capturing desk, utterly unfazed by all of it. Traditional Dozer. ♥️🦮
