Galette Bretonnes
These sablés are a classic from Brittany, French region known for its high-quality butter. With a rich, buttery flavour and soft melt-in-the-mouth texture, they were one of my favourite biscuit as a kid.
Ingredients
Directions
- 1
Preheat oven to 200°C / 180°C (fan-forced). Line a large 39x27cm tray with baking paper.
- 2
Mix the soft salted butter and icing sugar until light and creamy, about 2 minutes.
- 3
Add 2 egg yolks, one at a time, mixing well after each addition.
- 4
Sift the flour and baking powder straight into the butter mixture. Gently stir the flour mixture into the butter mixture until just combined.
- 5
Place the dough between two large sheets of baking paper. Roll it out to roughly 6 mm thick.
- 6
Transfer to a flat tray and chill in the fridge for at least 20 minutes, or until firm.
- 7
Once chilled, peel off the top sheet of baking paper. Use a fluted 6 cm cookie cutter to cut out cookies.
- 8
Place the cut cookies on the prepared baking tray, spacing them evenly.
- 9
Use a fork to create a criss-cross pattern on the tops of the cookies.
- 10
Whisk the egg yolk with a splash of water. Brush the tops of the cookies with the egg wash for a golden finish.
- 11
Bake in the preheated oven for 12 minutes, or until the edges are golden.
