Name: Galettes Bretonnes | French Butter Biscuits Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: French
Ingredients: 90 grams salted butter, softened to room temperature (add 2 grams of salt if using unsalted butter); 60 grams fine granulated sugar (approx 1/4 cup); 1 teaspoon vanilla extract or pulp from one vanilla bean; 1 large egg yolk; 150 grams all-purpose flour (approx 1 cup); 1 large egg yolk (for brushing)

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Introduction

Galettes Bretonnes are classic French butter biscuits known for their delicate, crumbly texture and rich buttery flavor. These simple yet elegant cookies pair perfectly with a cup of tea or coffee, making them a delightful treat any time of day.

A white plate with a subtle geometric pattern holds nine golden brown round cookies arranged in a rough circle, overlapping slightly. Each cookie has scalloped edges and a shiny surface with three sets of straight lines stamped into the dough, forming a crisscross pattern. The plate sits on a white cloth with a black grid pattern, placed on a white marbled texture surface. In the background, two patterned mugs with leaf designs and a white teapot with thin black horizontal stripes are visible, adding a cozy kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

90 grams salted butter, softened to room temperature (add 2 grams salt if using unsalted butter)
60 grams fine granulated sugar (approx. 1/4 cup)
1 teaspoon vanilla extract (or pulp from one vanilla bean)
1 large egg yolk
150 grams all-purpose flour (approx. 1 cup)
1 large egg yolk (for brushing)

Instructions

Step 1: In a large bowl, add the softened butter, sugar, vanilla extract, and salt if using unsalted butter. Use an electric whisk to cream the mixture until smooth and fluffy.
Step 2: Add one egg yolk to the creamed butter mixture and whisk again until fully combined.
Step 3: Gradually stir in the flour until no dry flour remains and the dough has a crumbly texture. Use your fingers to gently bring the mixture together into a soft dough, being careful not to over-knead.
Step 4: Flatten the dough into a disc shape, wrap it tightly in cling film, and refrigerate for at least 20 minutes.
Step 5: Lightly dust a wooden board with flour and place the chilled dough on it. Cover with baking paper or place inside a ziplock bag.
Step 6: Roll the dough evenly to a thickness of about 1/4 inch (6 mm). Return the rolled dough (on the board) to the refrigerator and chill for 15 minutes. You may also roll the dough between two silicone sheets and chill the entire assembly.
Step 7: Remove the chilled dough from the fridge and peel off the cover. Use a cookie cutter to cut out biscuits in your preferred shape.
Step 8: Carefully transfer the cut biscuits onto a lined baking tray using an offset spatula or butter knife. Gather the leftover dough, reroll, chill again, and cut more biscuits. Keep the cut biscuits refrigerated until ready to bake.
Step 9: Whisk the remaining egg yolk and brush the tops of each biscuit once. Allow this layer to dry for a few minutes, then apply a second coat of egg yolk.
Step 10: Chill the coated biscuits for 10 to 15 minutes until the egg yolk coating is dry while preheating the oven to 180℃ (350°F).
Step 11: Before baking, use a fork to gently create a line pattern across the tops of each biscuit for a classic look.
Step 12: Place the tray on the middle rack of the preheated oven and bake for 12 to 15 minutes, or until the biscuits turn golden. Rotate the baking sheet halfway through baking if your oven has hot spots.
Step 13: Remove from the oven and let the biscuits cool on the tray. Once cooled, serve with tea or coffee.

Tips & Variations

Use high-quality vanilla or real vanilla bean pulp for the best flavor.
To keep your biscuits extra tender, avoid overworking the dough and handle it as little as possible.
For a slightly nuttier flavor, try substituting 20 grams of flour with ground almonds.
If you prefer less sweetness, reduce the sugar slightly but keep it balanced with the butter.

Storage

Store Galettes Bretonnes in an airtight tin or container at room temperature for up to one week. They also freeze well for up to one month; thaw at room temperature before serving. To refresh slightly softened biscuits, warm them briefly in a low oven.

How to Serve

A white plate holds a neat stack of round cookies with scalloped edges, each cookie showing a shiny golden brown color with a crisscross pattern pressed into the surface. The cookies appear slightly thick and have a smooth glaze that reflects light. The plate is set on a white marbled surface covered partially by a cream cloth with thin black grid lines. In the background, there are three mugs with different patterns: two with leaf designs and one with black stripes, all in muted colors, adding a cozy feeling to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, use unsalted butter and add 2 grams of salt to the dough to balance the flavor.

How do I keep the biscuits from spreading too much while baking?

Make sure the dough is well chilled before rolling and cutting. Also, refrigerate the cut biscuits before baking to help them hold their shape.