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Galettes Bretonnes | French Butter Biscuits Recipe

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4.6 from 68 reviews

Galettes Bretonnes are traditional French butter biscuits known for their rich, buttery flavor and delicate, crumbly texture. These classic cookies are simple to make with basic ingredients like butter, sugar, flour, and egg yolks. Perfect for pairing with tea or coffee, Galettes Bretonnes bring a touch of French elegance to your homemade baking.

Ingredients

Scale

Dough 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)

For Egg Wash

  • 1 large egg yolk (for brushing)

Instructions

  1. Prepare the biscuit dough: In a large bowl, combine the softened butter, sugar, vanilla extract, and salt (if using unsalted butter). Use an electric whisk to cream the mixture until light and fluffy. Add one egg yolk and whisk again until fully combined.
  2. Add the flour: Gradually stir in the all-purpose flour until the mixture resembles a crumbly texture with no visible dry flour. Use your fingers to gently bring the dough together into a soft ball without over-kneading, to ensure tenderness.
  3. Chill the dough: Flatten the dough into a disc shape, wrap it with cling wrap, and refrigerate for at least 20 minutes to firm up.
  4. Roll out the dough: Lightly dust a wooden plank or clean surface with flour. Place the dough on it and cover the top with baking paper or a ziplock bag to prevent sticking. Roll the dough evenly to about 1/4 inch thickness.
  5. Chill rolled dough: Refrigerate the rolled-out dough along with the plank for 15 minutes to reinforce the dough’s structure and make cutting easier. Alternatively, roll between two silicone sheets and refrigerate them together.
  6. Cut out the biscuits: Remove the top paper or bag, and use your desired cookie cutter to cut out biscuit shapes. Carefully transfer each cut-out biscuit to a baking tray lined with parchment paper, using an offset spatula or butter knife to lift them.
  7. Re-roll and repeat: Gather the remaining dough, roll it again, chill, and cut out more biscuits. Continue until all dough is used, keeping cut cookies refrigerated if needed before baking.
  8. Apply egg wash: Brush the top of each biscuit with whisked egg yolk and let it dry for a few minutes. Repeat to apply a second coat. Chill the biscuits for 10-15 minutes or until the egg wash dries before baking. Meanwhile, preheat your oven to 180°C (356°F).
  9. Decorate the biscuits: Before baking, use a fork to create a line pattern on the top of each cookie for a classic look.
  10. Bake the Galettes Bretonnes: Place the baking tray on the middle rack of the preheated oven and bake for 12 to 15 minutes or until the edges turn golden. Rotate the tray halfway through baking if your oven has hot spots to ensure even baking.
  11. Cool and store: Once baked, remove the tray from the oven and allow the biscuits to cool completely on the tray. Store the Galettes Bretonnes in an airtight tin container. Serve with tea or coffee for a delightful treat.

Notes

  • Do not overwork the dough to keep the biscuits tender and flaky.
  • Chilling the dough multiple times helps make cutting easier and maintains the shape during baking.
  • If using unsalted butter, adding a bit of salt balances the flavor properly.
  • You can substitute vanilla extract with the pulp from a fresh vanilla bean for a more authentic flavor.
  • Store biscuits in an airtight container to maintain freshness and crispness.
  • Roll dough between silicone sheets to avoid sticking and easy handling.

Keywords: Galettes Bretonnes, French Butter Biscuits, French Cookies, Butter Biscuits, Classic French Recipes, Easy Biscuit Recipe, Tea Time Cookies

Find it online: https://todayfoodrecipe.com/galettes-bretonnes-french-butter-biscuits-recipe/