Galettes Bretonnes {Recipe}

You know it by now, when life is getting just that bit harder, all I need is a biscuit fix (that and the fact that we finished the peanut biscuits as well - and no one likes an empty biscuit jar, it is totally depressing). So here is a French recipe from the region of my grandmother, who happens to be the region of Mr MiH French roots as well. These are biscuits we were fed when we were younger (that might explain a few things in the case of my size).

First of all, a little word of warning, the dough is easy to make - really nothing complicated, but it is a nightmare to actually roll, it is sticky (well, half of it is butter so it would be). The easiest technique in the end was to flatten the dough with the palm of my hand. It does mean that none of them are the same thickness, but we are not going for the industrial look, are we? So now that you have been warned we can proceed with the recipe. 

To make these you will need (I think I managed to do 20 in the end but the thickness is very variable)

• 100g of salted butter (with sea salt crystals if you can, as it is the true Breton one. I found some in Tesco and M&S, I have not checked in other supermarkets but I am sure they sell it too)
• 1 egg yolk
• 60g of caster sugar
• 140g of plain flour
• 1/4 tsp of vanilla powder

For the glazing: 1 egg yolk mixed to a tsp of milk. 

How to make them?

1. Preheat your oven to 170 C

2. Cream the butter and sugar together until pale. Add the egg yolk, mix well, then add the vanilla powder and the flour. (I added some flour because it was sticky)

3. Flatten the galettes with your hands (I used a pastry cutter for the shape). Put them on your baking tray lined with greaseproof paper. 

4. Glaze the biscuits once with the egg yolk and milk - and place in the oven for a few minutes until the glaze is changing colour.

5. Take the biscuits out of the oven, and make a pattern with a fork on the biscuits (you can see the pattern on the pictures) - and glaze the biscuits again with egg yolk and milk. Place in the oven for another 10-15 minutes. 

They should be brown but not too much (ok, not the best description), they will harden whilst cooling. 

They are nicer cold, really you have to wait!