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Place the softened salted butter into a mixing bowl. Cream the butter for 30 seconds on medium-low speed using an electric beater. Add the caster sugar and continue beating for 1 minute until the mixture is pale and fluffy.

Add 1 large egg yolk and 1 teaspoon vanilla extract to the mixture. Beat just to combine the ingredients.

Still beating on medium-low speed, add the plain flour in 3 additions. The mixture will look like wet sand.

Transfer the crumbly mixture from the bowl onto a clean countertop. Bring the mixture together by hand into a smooth dough ball.

Wrap the smooth dough in plastic wrap and refrigerate for 1 hour.

After chilling, unwrap the dough and place it between two sheets of baking paper. Roll the dough out using a rolling pin to a thickness of 5mm / 0.2”.

Use a round cookie cutter to cut 7mm / 2.8” rounds from the rolled dough. Carefully transfer these rounds to baking trays lined with parchment paper using a spatula. Re-roll any dough scraps and cut more rounds until you have a total of 24 biscuits.

Prepare the egg wash by whisking together 1 large egg yolk and 1 teaspoon milk. Brush the tops of the dough rounds lightly with the prepared egg wash using a pastry brush.

Decorate the biscuits by scoring a crosshatch pattern on top of each one using the back of a fork, dipping the fork in water between each biscuit to prevent sticking.
Bake the biscuits at 180°C / 350°F (160°C fan) for 14-15 minutes until they are lightly golden.

Rest the baked biscuits for 5 minutes on the baking tray, then transfer them to a wire rack to cool completely. Enjoy the Galettes Bretonnes.


Place the softened salted butter into a mixing bowl. Cream the butter for 30 seconds on medium-low speed using an electric beater. Add the caster sugar and continue beating for 1 minute until the mixture is pale and fluffy.

Add 1 large egg yolk and 1 teaspoon vanilla extract to the mixture. Beat just to combine the ingredients.

Still beating on medium-low speed, add the plain flour in 3 additions. The mixture will look like wet sand.

Transfer the crumbly mixture from the bowl onto a clean countertop. Bring the mixture together by hand into a smooth dough ball.

Wrap the smooth dough in plastic wrap and refrigerate for 1 hour.

After chilling, unwrap the dough and place it between two sheets of baking paper. Roll the dough out using a rolling pin to a thickness of 5mm / 0.2”.

Use a round cookie cutter to cut 7mm / 2.8” rounds from the rolled dough. Carefully transfer these rounds to baking trays lined with parchment paper using a spatula. Re-roll any dough scraps and cut more rounds until you have a total of 24 biscuits.

Prepare the egg wash by whisking together 1 large egg yolk and 1 teaspoon milk. Brush the tops of the dough rounds lightly with the prepared egg wash using a pastry brush.

Decorate the biscuits by scoring a crosshatch pattern on top of each one using the back of a fork, dipping the fork in water between each biscuit to prevent sticking.
Bake the biscuits at 180°C / 350°F (160°C fan) for 14-15 minutes until they are lightly golden.

Rest the baked biscuits for 5 minutes on the baking tray, then transfer them to a wire rack to cool completely. Enjoy the Galettes Bretonnes.
