Galettes Bretonnes (Brittany Butter Biscuits)
These French butter biscuits have a rich, slightly salty flavor and a delicate, sandy crumb. Roll the dough thin, mark each round with a cross, and bake until lightly golden.
By Cookin' Kitchen
- Total: 1 hour 15 minutes
- Makes: 24 galettes
Recipe
Galettes Bretonnes (Brittany Butter Biscuits)
These French butter biscuits have a rich, slightly salty flavor and a delicate, sandy crumb. Roll the dough thin, mark each round with a cross, and bake until lightly golden.
Cookin' · https://cookin.club/recipes/galettes-bretonnes-brittany-butter-biscuits
- Prep
- 30 minutes
- Cook
- 30 minutes
- Rest
- 15 minutes
- Total
- 1 hour 15 minutes
- Makes
- 24 galettes
Ingredients
For 24 galettes
Biscuits
Egg wash
Equipment
- Bowl
- Electric beater
- Work surface
- Rolling pin
- Baking paper
- 7 cm round cookie cutter
- Spatula
- 3 baking trays
- Fork
- Oven
- Wire rack
Instructions
Method
Step 1: Place the butter in a bowl and beat for 30 seconds with an electric beater on low speed. Add the sugar and beat for 1 minute on medium, until fluffy and slightly paler in color.
Step 2: Beat in the egg yolk and vanilla just until combined, then stop beating.
Step 3: Add one-third of the flour and mix with the beater on medium-low speed. Once incorporated, add half of the remaining flour and mix, then repeat with the rest of the flour. The mixture will resemble wet sand. Turn it out onto the work surface, bring it together with your hands, and knead it into a smooth ball of dough.
Step 4: Wrap the dough and refrigerate for 1 hour.
Step 5: Preheat the oven to 180°C / 350°F (160°C fan-forced).
Step 6: Roll the dough between two sheets of baking or parchment paper to 5 mm / 0.2 inches thick. The shape does not matter as long as the dough is the correct thickness.
Step 7: Use a 7 cm / 2.8-inch round cookie cutter to cut out the biscuits. Transfer them with a spatula to 3 baking-paper-lined trays. Gather and reroll the scraps, then continue cutting until all the dough is used; you should have 24 biscuits.
Tip: Handle the cut rounds gently when transferring them to the trays.
Step 8: Mix the egg yolk and milk, then brush the galettes lightly with the egg wash.
Step 9: Dip a fork in water and use its back to lightly scrape a cross on each biscuit. Etch the line into the dough, not just the egg wash.
Step 10: Bake 2 trays for 14–15 minutes, until the biscuits are lightly golden. Watch the top tray, as it may brown faster. When those trays are done, bake the third tray.
Step 11: Leave the biscuits on the trays for 5 minutes, then transfer them to a rack to cool completely.
Notes
Make-ahead and storage
Make the dough up to 2 days ahead and keep it well wrapped in the refrigerator. If it is too firm to roll, let it soften slightly at room temperature. The dough can be frozen for up to 2 months; the baked biscuits are not suitable for freezing.
Store baked biscuits in an airtight container at room temperature for up to 1 week.
Ingredient options
If using unsalted butter, add 3/4 teaspoon cooking salt or kosher salt. Regular granulated sugar can be used instead of caster sugar.
Nutrition per galette
- Calories
- 126 kcal
- Fat
- 7 g
- Saturated fat
- 4 g
- Carbohydrates
- 15 g
- Sugar
- 5 g
- Fiber
- 0.3 g
- Protein
- 2 g
- Sodium
- 49 mg
- Cholesterol
- 32 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Galettes Bretonnes are buttery French biscuits with a delicate, sandy crumb and a lightly salty flavor. These thin rounds get their signature cross pattern from a fork pressed gently into the dough.
The dough makes 24 biscuits. Handle the cut rounds gently when moving them to the baking trays.
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