recipetineats5.0
Galettes Bretonnes (Brittany Butter Biscuits)
Recipe video above. Galettes Bretonnes are classic French butter biscuits from Brittany and one of my favourite! Known for their rich slightly salty flavour, delicate sandy crumb and their melt-in-the-mouth texture, they’re a staple in shops across France. Yet they’ve always felt personal to me because my grandmother would always buy some for me as a child. They still take me right back, so here’s my recipe to make them at home.
👥 24 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 30 min👤 Chef JB (RecipeTin)📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●spatula
📝 Preparation Steps
1
ABBREVIATED RECIPE:
2
Cream butter and sugar. Beat in yolk and vanilla, then beat in flour in 3 batches. Turn out, knead into ball, refrigerate ⏱️ 1 hr. Roll out into 5mm/0.2" thickness, cut out 7cm/2.8" rounds (24 pieces). Brush with egg wash, score cross design with fork, bake ⏱️ 15 min @ 180°C / 350°F (160°C fan).
3
FULL RECIPE:
4
Cream butter & sugar - Place butter in a bowl and beat for ⏱️ 30 seconds using an electric beater on low speed. Then add sugar and beat for ⏱️ 1 minute on medium until fluffy and slightly paler in colour.
5
Beat in egg yolk and vanilla, just until combined then stop beating.
egg yolk (, from large eggs (55g/2oz each in shell), at room temperature (Note 3))1egg yolk (, from large eggs (55g/2oz each in shell), at room temperature )1
6
Make dough - Add 1/3 of the flour to the mixture and mix still using the beater on medium low speed. Once incorporated, add half of the remaining flour then mix and repeat with the remaining flour. It will resemble like wet sand. Turn out onto the work surface and use your hands to bring it together, then knead it into a smooth ball of dough.
7
Rest - Wrap in cling film and refrigerate for ⏱️ 1 hour. (Note 4)
8
Preheat oven to 180°C / 350°F (160°C fan-forced).
9
Roll - Using a rolling pin, roll the dough between two sheets of baking paper / parchment paper to 5mm / 0.2" thickness. It doesn't matter what shape it rolls out to as long as it's the correct thickness.
10
Cut - Using a 7cm / 2.8" round cookie cutter, cut out the galletes. Use a spatula to transfer them onto 3 baking paper / parchment paper lined trays. Re-roll scraps and repeat until all dough is used - you should get 24 biscuits. (Note 5)
11
Egg wash - Mix together egg yolk and milk then brush the galettes lightly with the egg wash.
egg yolk (, from large eggs (55g/2oz each in shell), at room temperature (Note 3))1egg yolk (, from large eggs (55g/2oz each in shell), at room temperature )1milk1 tsp
12
Decorate - Dip a fork in water and use the back of the fork to lightly scrape a cross on the surface of each biscuit, lightly etching a line into the dough, not just the egg wash (watch video, it's helpful).
13
Bake 2 trays for ⏱️ 14 - 15 minutes until the biscuits are lightly golden (watch the top tray as it might brown faster). Once they are done, bake the 3rd tray.
14
Cool - Leave biscuits on trays for ⏱️ 5 minutes, then transfer to a rack to cool completely.
Nutrition Facts
calories
126 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
5 g
sodium Content
49 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
32 mg
carbohydrate Content
15 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...