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