Moroccan galettes

Ingredients

• 2 Eggs (medium-sized eggs)
• 1 Lemon zest (zest of one lemon, optional)
• 1 pinch Salt
• 2 tablespoons Honey
• 11 g Baking powder
• 150 g Sunflower oil
• 1 packet Vanilla sugar (packet)
• 130 g Granulated sugar (can be reduced to 100 g to taste)
• 450 g Type 45 flour
• 1 Egg yolk (for glazing)
• 1 tablespoon Milk
• a pinch Instant coffee (for coloring, optional)

Instructions

1. Preheat the oven

   Turn on the oven in convection mode to 180 °C (or 170‑180 °C if your oven does not have a convection function).

   Time: PT5M

   Temperature: 180°C

2. Mix the dry ingredients

   In the large bowl, pour the flour, baking powder, granulated sugar, vanilla sugar and the pinch of salt. Mix with a whisk until everything is homogeneous.

   Time: PT5M

3. Incorporate the wet ingredients

   Add the eggs, honey, sunflower oil and lemon zest (if using). Whisk vigorously until you obtain a smooth, slightly emulsified batter.

   Time: PT5M

4. Rest the batter (optional)

   Let the batter rest for 5 minutes at room temperature so the flour hydrates slightly.

   Time: PT5M

5. Shape the galettes

   With slightly dampened hands, scoop dough balls of about 25‑30 g (or 35 g if you like them larger). Flatten lightly between the palms or with a finger.

   Time: PT10M

6. Prepare the glaze

   In a small bowl, beat the egg yolk with the tablespoon of milk and a pinch of instant coffee (or cocoa) to obtain a golden color.

   Time: PT3M

7. Brush and decorate

   Using the brush, brush the top of each galette with the glaze, then draw light patterns with a fork (cross, zigzag, etc.).

   Time: PT2M

8. Baking

   Place the tray in the oven and bake for 15‑20 minutes until the galettes are golden and slightly risen.

   Time: PT20M

   Temperature: 180°C

9. Cooling

   Remove the galettes from the oven and let them cool for 10 minutes on the rack before serving or storing.

   Time: PT10M

Nutrition Facts

Calories

639

Protein

15 g

Carbohydrates

86 g

Fat

26 g

Fiber

2.5 g