Galette au beurre

Galette au beurre

By
From
A la Mere de Famille
Makes
50
Prep
15 mins
Cooking time
20 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
270g unsalted butter, softened
250g icing sugar
2 eggs
500g plain flour
salt
milk, for brushing

Equipment

Quantity Ingredient
fluted pastry cutter

Method

  1. Making the biscuit dough

    Combine the butter and icing sugar in a mixing bowl. Incorporate the eggs, then sift in the flour and salt. Turn the dough out onto a sheet of baking paper, cover with a second sheet and roll out to a thickness of 2–3 mm. Set aside for 1 hour in the refrigerator.
  2. Backing the biscuits

    Preheat the oven to 170°C. Remove the sheets of baking paper and use a fluted pastry cutter to cut out the biscuits. Arrange them on a baking tray lined with baking paper. Brush the galettes with milk, then lightly use a fork to create a striped effect on each biscuit. Cook for about 20 minutes, or until golden. Store in an airtight container.

Variation:

  • You can also try this recipe using salted butter! The butter must be taken out of the refrigerator well before you start the recipe.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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