Galettes Bretonnes
Galettes Bretonnes
Ingredients
- 180 g salted butter, softened
- 2/3 cup caster sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups plain flour
For the Egg Wash
- 1 large egg yolk
- 1 teaspoon milk
Instructions
- 1
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.
⏱️ 2 min
- 2
Add 1 large egg yolk and 1 teaspoon vanilla extract to the mixture. Beat just to combine the ingredients.
⏱️ 1 min
- 3
Still beating on medium-low speed, add the plain flour in 3 additions. The mixture will look like wet sand.
⏱️ 2 min
- 4
Transfer the crumbly mixture from the bowl onto a clean countertop. Bring the mixture together by hand into a smooth dough ball.
⏱️ 3 min
- 5
Wrap the smooth dough in plastic wrap and refrigerate for 1 hour.
⏱️ 5 min
- 6
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”.
⏱️ 5 min
- 7
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.
⏱️ 7 min
- 8
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.
⏱️ 2 min
- 9
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.
⏱️ 3 min - 10
Bake the biscuits at 180°C / 350°F (160°C fan) for 14-15 minutes until they are lightly golden.
⏱️ 15 min•🌡️ 180
- 11
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Galettes Bretonnes
- 180 g salted butter, softened
- 2/3 cup caster sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups plain flour
For the Egg Wash
- 1 large egg yolk
- 1 teaspoon milk
Instructions
- 1
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.
⏱️ 2 min - 2
Add 1 large egg yolk and 1 teaspoon vanilla extract to the mixture. Beat just to combine the ingredients.
⏱️ 1 min - 3
Still beating on medium-low speed, add the plain flour in 3 additions. The mixture will look like wet sand.
⏱️ 2 min - 4
Transfer the crumbly mixture from the bowl onto a clean countertop. Bring the mixture together by hand into a smooth dough ball.
⏱️ 3 min - 5
Wrap the smooth dough in plastic wrap and refrigerate for 1 hour.
⏱️ 5 min - 6
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”.
⏱️ 5 min - 7
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.
⏱️ 7 min - 8
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.
⏱️ 2 min - 9
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.
⏱️ 3 min - 10
Bake the biscuits at 180°C / 350°F (160°C fan) for 14-15 minutes until they are lightly golden.
⏱️ 15 min•🌡️ 180 - 11
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.
⏱️ 5 min