Galettes Bretonnes | French Butter Biscuits
Learn how to bake the small batch of sweet and salty French butter biscuits called Galettes Bretonnes with a few basic ingredients from your pantry.
Servings: 12 cookies
Calories: 150kcal
Ingredients
- 90 grams salted butter softened to room temperature (add 2 grams of salt if using unsalted butter)
- 60 grams fine granulated sugar (approx ¼ cup)
- 1 teaspoon vanilla extract or pulp one vanilla bean
- 1 large egg yolk
- 150 grams all-purpose flour (approx 1 cup)
- 1 large egg yolk for brushing
Instructions
Prepare the biscuit dough
- Add the softened butter, sugar, vanilla and salt to a large bowl and use an electric whisk to cream the mixture. Add the egg yolk and whisk again until combined.
- Stir in the flour until no dry flour is visible and resembles a crumbly texture. Use your fingers and bring them together to form a soft dough. Do not over knead.
- Flatten to a disc shape and cling wrap the dough. Refrigerate for at least 20 minutes.
Roll the dough and chill
- Lightly dust the wooden plank with some flour, place the dough and keep a baking paper or ziplock bag over the dough.
- Start to roll the dough evenly to a thickness of ¼ inch. Refrigerate the rolled-out dough for 15 minutes along with the plank. You may roll between two silicone sheets and refrigerate the whole thing.
Cut out the biscuits in the desired shape
- Take out the chilled rolled out dough and remove the baking paper or ziplock-bag off the dough.
- Use a cookie cutter and cut as many as you can. Remove the cut-out biscuits carefully using an offset spatula or butter knife to slide underneath and transfer them to a lined baking tray. (watch the video)
- Bring together the remaining left-out dough and roll again, chill again, and cut into shapes again. Repeat until all of the dough is used. You may have to keep the cutout cookie/biscuits refrigerated until you have a batch ready to bake.
Coat with egg yolk and chill
- Brush the top of each biscuit with whisked egg yolk and let it dry for a few minutes before coating a second time.
- Chill until the yolk coat is dried or for about 10 to 15 minutes meanwhile preheat the oven to 180℃
Bake the batch of Galettes Bretonnes
- Use a fork to draw a line pattern over each cookie.
- Place the tray of biscuits in the middle rack of the preheated oven and bake for 12 to 15 minutes or until golden. If your oven has hot spots, rotate the baking sheet halfway through bake time.
- Remove from the oven and let it cool in the tray itself. Store in an airtight tin container and serve Galettes Bretonnes with tea or coffee.
Video
Nutrition
Calories: 150kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g
