Galettes Bretonnes
Ingredients
Units
Scale
- 100 g butter (7 1/4 T)
- 60 g sugar (5 T)
- 1 egg yolk
- 140 g flour (1 c)
- 1/2 tsp vanilla
Egg wash
- 1 egg yolk
- 1 tsp cream
Instructions
- Beat the butter softened at room temperature with the sugar until you get a creamy mélange (mixture). Add the egg yolk and mix well. Stir in the vanilla, flour and work with your hands, do not heat quickly to the pastry. Wrap with plastic wrap and let rest in refrigerator for half an hour.
- Roll out the pastry on a cutting board, cut the pastry rings with the gallettes, without touching them and remove the clippings, brush with lightly beaten egg yolk. Put the platter in the fridge for about 10-15 minutes.
- At that point, you can easily detach from the cutting board, lay on parchment paper and bake at 170° C / 340° F degrees for a few minutes, until golden brown – About 22 minutes on Silpat
- Cool on wire rack, in the meantime, continue with the remaining pastry.
Notes
Crispy Buttery Shortbread cookies