Galettes Bretonnes (Traditional Breton Butter Biscuits)

Ingredients

• 200 g Unsalted butter (softened to room temperature)
• 100 g Granulated sugar
• 1 Vanilla bean (seeds scraped from the pod)
• 1 Egg yolk (large egg, yolk only)
• 250 g All‑purpose flour (sifted)
• 2 Egg yolks (for glaze) (large eggs)
• 1 Tbsp Water (for glaze)

Instructions

1. Cream butter, sugar and vanilla

   Place the softened butter in a mixing bowl, add the granulated sugar and the scraped vanilla seeds. Beat with an electric mixer on medium speed until the mixture becomes light, fluffy and noticeably paler in color.

   Time: PT5M

2. Incorporate egg yolk

   Add the single egg yolk to the creamed mixture and beat briefly until fully incorporated, creating a smooth, glossy batter.

   Time: PT2M

3. Add flour and form dough

   Gradually add the sifted flour to the bowl. Stir with a spatula until just combined, then turn the dough onto a clean surface and knead gently with hands until a homogeneous ball forms.

   Time: PT5M

4. Chill the dough

   Flatten the dough ball slightly, wrap it tightly in plastic wrap, and refrigerate for 1 hour 30 minutes. This resting period firms the butter and makes the dough easier to roll.

   Time: PT1H30M

5. Roll out the dough

   Place the chilled dough between two sheets of parchment paper. Using a rolling pin, roll to an even thickness of about 3–4 mm (≈ 1/8 inch).

   Time: PT5M

6. Cut biscuits

   Remove the top parchment sheet, then press a cannelé‑style cookie cutter through the dough to cut shapes. Transfer each biscuit onto a baking sheet lined with parchment.

   Time: PT5M

7. First glaze

   In a small bowl whisk together the two egg yolks and 1 Tbsp water. Brush the mixture lightly over each biscuit using a pastry brush.

   Time: PT5M

8. Chill before second glaze

   Return the glazed biscuits to the refrigerator for about 20 minutes. This helps the glaze set and prevents it from running off during the second coat.

   Time: PT20M

9. Second glaze and striations

   Brush a second thin layer of the yolk‑water glaze over each biscuit. Then, using a fork, gently press across the surface to create characteristic Breton striations.

   Time: PT5M

10. Bake

    Preheat the oven to 180 °C (350 °F). Bake the biscuits for 10–12 minutes, or until they turn a light golden‑brown.

    Time: PT12M

    Temperature: 180°C

11. Cool and serve

    Remove the biscuits from the oven and let them cool completely on a wire rack before serving.

    Time: PT15M

Nutrition Facts

Calories

97

Protein

1 g

Carbohydrates

12 g

Fat

5 g

Fiber

0.2 g

Ingredient Substitutions

• Instead of Unsalted butter: European-style butter, high-quality margarine (taste will change)
• Instead of Granulated sugar: caster sugar, powdered sugar (reduce slightly)
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of Egg yolk: whole egg (use 1 egg, reduce flour by 5g)
• Instead of All‑purpose flour: cake flour (use same amount)
• Instead of Egg yolks (for glaze): 1 whole egg + 1 tsp water
• Instead of Water: milk (will add richness)

Equipment Needed

• Mixing bowl
• Electric hand mixer or whisk
• Spatula (rubber or silicone)
• Plastic wrap (cling film)
• Rolling pin
• Parchment paper
• Cannelé‑style cookie cutter
• Pastry brush
• Baking sheet
• Fork (for striations)
• Cooling rack

Critical Steps — Do Not Skip

• Chilling the dough for at least 1 hour 30 minutes to achieve proper texture.
• Rolling the dough to a uniform 3–4 mm thickness to ensure even baking.
• Applying two thin layers of glaze and allowing the first to set before the second.
• Baking at the correct temperature and watching the colour closely to avoid over‑browning.

Chef Tips from the Video

• Use high‑quality European‑style butter for the richest flavor.
• If you cannot find a cannelé cutter, a small round cutter (≈ 3 cm) works fine.
• For extra vanilla aroma, add ½ tsp vanilla extract to the glaze.
• Store the finished biscuits in a tin with a paper towel to absorb excess moisture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag; keep for up to 2 months.

Room temperature: In a sealed tin for up to 2 days in a cool, dry place.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept refrigerated.
• Baked biscuits keep well for several days; re‑crisp them briefly in a 150 °C oven for 5 minutes before serving.