Galette Bretonnes - Britanny Butter Biscuits

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Beat the softened butter for 30 seconds on low speed with an electric beater. Add the sugar and beat for 1 minute on medium until fluffy and slightly paler.
2. Beat in the egg yolk and vanilla just until combined.
3. Mix in one third of the flour on medium-low speed. When it is incorporated, add half the remaining flour and mix, then add the last of the flour. The dough will look like wet sand.
4. Tip the dough onto the work surface, bring it together with your hands and knead into a smooth ball.
5. Wrap the dough in cling film and refrigerate for 1 hour.
6. Preheat the oven to 180°C / 350°F (160°C fan-forced).
7. Roll the dough between two sheets of baking paper to 5mm / 0.2 inch thickness.
8. Cut out 7cm / 2.8 inch rounds, moving them to 3 lined trays. Re-roll the scraps until all the dough is used; you should get 24 biscuits.
9. Mix the egg yolk with the milk and brush the biscuits lightly with this egg wash.
10. Dip a fork in water and use the back of it to lightly score a cross on each biscuit, cutting into the dough and not just the egg wash.
11. Bake 2 trays for 14 to 15 minutes until lightly golden, watching the top tray as it may brown faster. Then bake the third tray.
12. Leave the biscuits on the trays for 5 minutes, then move them to a rack to cool completely.

Summarized from RecipeTin Eats's video. Watch it for the details.

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