Galettes Bretonnes (Brittany Butter Biscuits)

Galettes Bretonnes - French Butter Biscuits

5 from 3 votes

Galettes Bretonnes (Brittany Butter Biscuits)

Recipe video above. Galettes Bretonnes are classic French butter biscuits from Brittany and one of my favourite! Known for their rich slightly salty flavour, delicate sandy crumb and their melt-in-the-mouth texture, they’re a staple in shops across France. Yet they’ve always felt personal to me because my grandmother would always buy some for me as a child. They still take me right back, so here’s my recipe to make them at home.

Prep Time30

Cook Time30

Resting + Cooling Time15

Total Time1 15

Course: Baking, Biscuits, Sweet, Sweet Baking

Cuisine: French

Keyword: brittany butter biscuits, french butter biscuits, Galettes Bretonnes

Servings: galettes

Calories: 126cal

Author: Chef JB (RecipeTin)

Ingredients

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)
1 tsp vanilla extract
2 cups plain flour / all-purpose flour

Egg wash

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

Cups - Metric

Instructions

ABBREVIATED RECIPE:

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).

FULL RECIPE:

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.
Cut - Using a 7cm / 2.8" round cookie cutter, cut out the galletes. Use a spatula to transfer them onto 3 baking paper / parchment paper lined trays. Re-roll scraps and repeat until all dough is used - you should get 24 biscuits. (Note 5)
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 (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.

Notes

1. Butter - These biscuits are traditionally made with salted butter, Brittany is famous for it. If using unsalted butter, just add a bit of salt.

2. Sugar - Regular/granulated sugar works as well but my go-to is caster sugar when it comes to sugar because the grain is finer so you know it incorporates better.

3. Leftover egg whites - This recipe uses two egg yolks and I know it can feel a bit annoying to be left with egg whites, but don’t waste them! Here is the perfect cookie recipe for you to use!

4. Make ahead - The dough can be made up to 2 days in advance. Keep it well wrapped in the fridge, then let it soften slightly at room temperature before rolling if it’s too firm.

5. Shape - The normal classic look is more rustic with crinkled edges, but I’ve gone for neat rounds here. Feel free to use either, or both! Hopefully the people of Brittany won’t have a go at me for that one!

Storage - Store in an airtight container at room temperature for up to 1 week (I kept mine even longer!). They stay beautifully crisp and buttery. Not suitable for freezing.

Nutrition per serving.

Nutrition