Breton Galettes (Britanny Butter Biscuits)

Galettes Bretonnes are classic French butter biscuits from Brittany, known for their rich flavor and soft sandy crumb. Made with lots of butter, it’s simple, golden in color, and melts in the mouth. In France you can buy it in stores, but I always feel it’s worth making at home. Let’s go!

Breton Pancakes

Galettes Bretonnes are traditional butter biscuits from the Brittany region of France (Brittany in French) which has a deep buttery flavor and a distinctive short, crumbly texture that remains tangy and holds its shape even when thin. Baked in a flat round shape with a criss-cross pattern, these cookies sit somewhere between French shortbread/sablé and vanilla biscuits (sugar cookies) and are different from their larger cousin, the Breton Palette.

They always feel familiar to me. My father and grandparents spent many holidays in Brittany and talked about it often, and my grandmother would buy Galettes Bretonnes for me when I was little. It still takes me back, so here is my recipe for making it at home.

Ingredients

You only need 5 ingredients to make these butter biscuits (milk doesn’t count 😅).

• Salted butter – This cake is specially made with salted butter, not unsalted butter which is typical of recipes from the Brittany region of France. If you don’t have salted butter, you can use unsalted butter and add 3/4 teaspoon of cooking salt/kosher salt.

• Caster sugar (prime sugar) – This is fine-grained sugar that dissolves more easily than regular granulated sugar which has larger grains.

• Egg yolk – One is thrown into the dough to add richness and texture that you don’t get from whole eggs, and another is brushed on top to give the biscuits a golden finish.

• Flour – These biscuits are made from regular/all-purpose wheat flour.

• Vanilla Extract – This adds flavor so it tastes more than just a sweet biscuit.

• Milk – Added to beaten egg to stretch it, so you have enough egg to grease all the biscuits without needing extra egg yolk.

How to make Galettes Bretonnes

This is a type of biscuit where the dough is rolled out thinly, the biscuit is cut using a round cutter and then baked. The dough is easy to work with, but once you’ve cut it, handle the dough carefully with a spatula to transfer it to the tray.

make biscuit dough

1. Cream butter and sugar – Using an electric beater on medium-low speed, beat the butter in a bowl for about 30 seconds until smooth. Add the sugar then beat over medium heat for approximately 1 minute until the butter is pale in color.

2. Egg yolk and vanilla – Add egg yolks and vanilla, then beat until combined then stop beating.

3. Add flour in 3 stages – Add a third of the flour and mix with a whisk on medium low speed. Then add half of the remaining flour, stir again with a whisk, then add the remaining flour. It will resemble wet sand.

4. Put the dough together – Turn the dough over onto the table, then push the dough until it forms a mound.

5. Knead into a ball – Use your hands to knead the dough until it forms a smooth ball.

6. Refrigerator 1 hour – Wrap the dough in cling wrap and refrigerate for 1 hour.

CUT AND BAKE

1. Roll out the dough – Place the dough between 2 sheets of parchment paper (baking paper) then use a rolling pin to roll the dough until it is 5mm / 0.2″ thick. It doesn’t matter what shape it is as long as you get the right thickness.

2. Cut biscuits – Use a 7cm/2.8″ round pastry cutter to cut them out and use a spatula to transfer them to the lined baking trays (you will need 3 baking trays).

3. Collect and roll back the scraps – Gather up the remaining dough and roll it out again and continue cutting out round cakes. You should get a total of 24 cookies.

4. Egg wash – Beat the egg yolk and milk, then spread over the surface of each biscuit.

5. Cross trace – Using a 4-pronged fork, dip into the water then gently drag over the entire surface (into the batter, not just the egg wash) in a cross formation (photos per step above) for the signature design.

6. Bake 15 minutes – Place 2 baking sheets in the oven and bake for 15 minutes at 180°C/350°F (160°C with fan) until golden. Set aside the 3rd tray and cook after the first 2 trays are cooked.

7. Cold – Leave on the tray for 5 minutes, then transfer to a rack to cool completely.

Once cooled, these biscuits can be enjoyed at any time as a snack, with a cup of tea or coffee, in the afternoon, or whenever you want something small but satisfying. For me, they have always been tied to the Brittany stories my grandfather used to tell, along with some of my childhood stories, and I hope they find a place in your kitchen too. Enjoy your meal! – J.B

Pay attention to how to make it

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Breton Galettes (Brittany Butter Biscuits)

Author: Chef JB (ResepTin)

Preparation: 30 minute minute

Cook: 30 minute minute

Rest + Cool Down Time: 15 minute minute

Total: 1 O’clock O’clock 15 minute minute

Pastries, Biscuits, Sweet Cakes, Sweet Cakes

France

Portion24 pancakes

Tap or hover to scale

Recipe video above. Galettes Bretonnes are a classic French butter biscuit from Brittany and one of my favorites! Known for its slightly salty taste, soft gritty crumb and melt-in-the-mouth texture, it’s a staple in shops across France. But they always felt personal to me because my grandmother always bought them for me when I was little. They’re still taking me back, so here’s my recipe for making it at home.

Cook ModePrevent screen from sleeping

instructions

SHORT RECIPE:

• Cream butter and sugar. Beat the egg yolks and vanilla, then add the flour in 3 batches. Take out, knead into a ball, refrigerate 1 hour. Roll out until 5mm/0.2″ thick, cut into 7cm/2.8″ rounds (24 pieces). Brush with beaten egg, print a cross design with a fork, bake 15 minutes @ 180°C / 350°F (160°C fan).

FULL RECIPE:

• Cream butter & sugar – Place the butter in a bowl and beat for 30 seconds using an electric beater on low speed. Then add granulated sugar and beat for 1 minute at medium speed until fluffy and slightly pale in color.

• Defeat in the egg yolks and vanilla, until combined then stop beating.

• Make the dough – Add 1/3 of the flour to the mixture then continue to stir using a whisk at medium low speed. Once combined, add half of the remaining flour then mix and repeat with the remaining flour. It will resemble wet sand. Turn it out onto a work surface and use your hands to bring it together, then knead until it forms a smooth ball of dough.

• Rest – Wrap in cling film and refrigerate for 1 hour. (Note 4)

• Preheat the oven up to 180°C / 350°F (160°C with fan forced).

• Roll – Using a rolling pin, roll the dough between two sheets of parchment paper/parchment paper to a thickness of 5 mm / 0.2″. It doesn’t matter what shape the dough is as long as the thickness is correct.

• Cut – Using a 7cm / 2.8″ round pastry cutter, cut out the galletes. Use a spatula to transfer them to 3 baking trays lined with parchment paper / parchment paper. Roll out the remaining dough again and repeat until all the dough is used up – you will have 24 biscuits. (Note 5)

• Egg wash – Mix the egg yolk and milk, then brush the galette with a little of the egg wash.

• Decorate – Dip a fork in water and use the back of the fork to scrape a little cross on the surface of each biscuit, scratching a little line into the dough, not just the egg wash (watch the video, it’s helpful).

• Baking 2 trays for 14 – 15 minutes until the biscuits are golden (watch the top tray as they may brown more quickly). Once done, bake the 3rd tray.

• Cold – Leave the biscuits on the tray for 5 minutes, then transfer to a rack to cool completely.

Recipe Notes:

1. Butter – These biscuits are traditionally made with salted butter, Brittany is famous for it. If using unsalted butter, just add 3/4 tsp cooking salt/kosher salt.
2. Sugar – Regular sugar/granulated sugar can also be used, but my preference is caster sugar for the sugar as it has finer grains so you know it mixes in better.
3. Remaining egg white – This recipe uses two egg yolks and I know it can be a bit annoying to leave with egg whites, but don’t waste it! Here’s the perfect cake recipe for you to use!
4. Forward – The dough can be made up to 2 days in advance. Store tightly wrapped in the refrigerator, then let it soften slightly at room temperature before rolling if it is too hard.
5. Shape – The normal classic look is rougher with creased edges, but I went for a clean look here. Feel free to use one, or both! Hopefully the Brittanys won’t attack me for that!
Storage – Store in an airtight container at room temperature for up to 1 week (I keep it even longer!). They stay crunchy and buttery. Not suitable for freezing.
Nutrition per serving.

Nutrition Information:

Calories: 126cal (6%)Carbohydrate: 15G (5%)Proteins: 2G (4%)Fat: 7G (11%)Saturated fat: 4G (25%)Polyunsaturated fats: 0.3GMonounsaturated fats: 2GTrans Fat: 0.2GCholesterol: 32mg (11%)Sodium: 49mg (2%)Potassium: 17mgFiber: 0.3G (1%)Sugar: 5G (6%)vitamin A: 209IU (4%)Calcium: 6mg (1%)Iron: 1mg (6%)

Keywords: brittany butter biscuits, french butter biscuits, Galettes Bretonnes

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In Memory of Dozer

A little behind the scenes moment for you. This was taken while we were shooting laksa for Nagi’s second cookbook. While we were busy setting, setting, and chasing light, Dozer had found the best spot in the house… fast asleep right under the shooting table, completely unfazed by it all. Classic Dozer. ♥️🦮