Galettes Bretonnes (Brittany Butter Biscuits)

Galettes Bretonnes

They’ve always felt familiar to me.

My father and grandparents spent many holidays in Brittany and talked about it often, and my grandma would acquire Galettes Bretonnes for me when I was a kid. Still takes me right back, so here’s my recipe to make them at home.

You only need 5 ingredients to make these buttery biscuits (milk doesn’t count 😅). - Caster sugar (superfine sugar) – This is a finer grain sugar that dissolves more easily than regular granulated sugar which is larger grains. - Egg yolks – One goes into the dough for extra richness and texture you don’t quite get from a whole egg, and another is brushed on top to give the biscuits that golden finish.

- Flour – These biscuits are made with plain / all-purpose flour. - Vanilla extract – This adds taste so they taste more than just a sweet biscuit.

- Milk – Added to the egg wash to stretch it out, so you’ve got enough to brush all the biscuits without needing an extra yolk.

How to make Galettes Bretonnes

This is one of those biscuits where the dough is rolled out thinly, biscuits cut out using a round cutter then baked.

The dough is easy to work with but once you cut the rounds out, handle them gently using a spatula to move them onto the trays. - Cream butter and sugar – Using an electric beater on medium low speed, beat the butter in a bowl for about 30 seconds until smooth.

Add the sugar then beat on medium for about 1 minute until the butter becomes pale in colour. - Yolk and vanilla – Add the egg yolk and vanilla, then beat just until combined then stop beating.

- Add flour in 3 batches – Add one-third of the flour and mix in with the beater on medium low speed. Then add half the remaining flour, mix in again with the beater, then beat in the remaining flour.

It will resemble wet sand. - Bring dough together – Turn the mixture out onto the counter, then push the mixture together into a mound. - Knead into ball – Use your hands to knead the dough so it comes together into a smooth ball.

- Fridge 1 hour – Wrap the dough in cling wrap and refrigerate for 1 hour.

CUT OUT AND BAKE

- Roll out dough – Put the dough between 2 sheets of baking paper (parchment paper) then use a rolling pin to roll the dough out to 5mm / 0.2″ thickness. It doesn’t matter what shape it is as long as you get the right thickness.

- Egg wash – Whisk the egg yolk and milk and brush onto the surface of each biscuit. - Cross imprint – Using a 4 pronged fork, dip it in water then lightly drag it across the surface (into the dough, not just the egg wash) in a cross formation (per step photo above) for the signature design.

- Bake 15 minutes – Place 2 trays in the oven and bake for 15 minutes at 180°C/350°F (160°C fan-forced) until they are light golden. Keep the 3rd tray aside and cook it after the first 2 trays are done.

- Cool – Leave on the trays for 5 minutes, then transfer to a rack to cool completely. Once cooled, these biscuits can be enjoyed at any moment as a treat, with a cup of tea or coffee, mid-afternoon or whenever you feel like something small yet satisfying.

For me, they’ve always been tied to the stories of Brittany that my grandfather used to tell me, along with a few from my childhood, and I hope they find a place in your kitchen too.

Galettes Bretonnes (Brittany Butter Biscuits)

- 180g / 12 tbsp salted butter , softened (Note 1)

- 2/3 cup caster sugar / superfine sugar (Note 2) - 1 egg yolk , from large eggs (55g/2oz each in shell), at room temperature (Note 3) - 2 cups plain flour / all-purpose flour

Egg wash

- 1 egg yolk , from large eggs (55g/2oz each in shell), at room temperature

- 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).

- 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. - Beat in egg yolk and vanilla, just until combined then stop beating.

- 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.

- Rest – Wrap in cling film and refrigerate for 1 hour. (Note 4) - Preheat oven to 180°C / 350°F (160°C fan-forced).

- 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. - Egg wash – Mix together egg yolk and milk then brush the galettes lightly with the egg wash.

- 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). - 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. - Cool – Leave biscuits on trays for 5 minutes, then transfer to a rack to cool completely.

In Memory of Dozer

A little behind-the-scenes moment for you. This was taken while we were shooting the laksa for Nagi’s second cookbook.

While we were busy plating, adjusting, and chasing the light, Dozer had found the best spot in the house… fast asleep right under the shooting table, completely unfazed by it all.