Hi, I’m Jane. Today, we’re going to prepare galette bretonne (thick butter cookies) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Galette Bretonne (Thick Butter Cookies) Recipe
Galette Bretonne (Thick Butter Cookies) is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Galette Bretonne (Thick Butter Cookies) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have galette bretonne (thick butter cookies) using 12 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Galette Bretonne (Thick Butter Cookies):
- Make ready 120 g (4.2 oz, 1/2 us cup + 2/3 Tbsp) unsalted butter, room temperature
- Take 55 g (1.9 oz, 1/4 us cup + 1/2 Tbsp) granulated sugar
- Take 2.5 g (1/2 tsp) salt
- Take 1 egg yolk
- Get 65 g (2.3 oz, 11 Tbsp) almond flour
- Take 1/2 Tbsp , optional
- Take 5-6 drops vanilla oil, optional
- Make ready 120 g (4.2 oz, 1 us cup) cake flour
- Take 1 g (1/4 tsp) baking powder
- Take For Brushing
- Prepare 1 egg yolk
- Take 1/2 tsp water
Instructions to make Galette Bretonne (Thick Butter Cookies):
- Recipe video (my You Tube channel)→https://youtu.be/U-sa6FjKEkA
- Sift cake flour and baking powder together; set aside. Cream unsalted butter until smooth. Add granulated sugar in 2 parts. Mix well each time.
- Add salt, and mix well. After adding the salt, mix well with a spatula for 3-4 mins. Please mix while rubbing and stretching.
- Add egg yolk, and mix well until combined.
- Sift almond flour over the batter, and mix well until smooth.
- Add and vanilla oil, and mix well until smooth. Please mix gently at the bening so that the doesn’t splash.
- Add dry ingredients. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form like this (3rd Photo).
- Place the dough on plastic wrap and press lightly to flatten while gather the lumps.
- Fold in half and press it. Repeat folding and pressing 5-6 times until smooth.
- Shape it square and wrap it with plastic wrap. Let it sit in a fridge for 3 hours (If possible, overnight).
- Take the dough out of the fridge, roll it out into 1.2cm (0.47’') thick while coating it lightly with bread flour. If your dough is hard, please leave it for about 15 mins at room temperature to soften a little. Cut it with a 6 cm (2.4’') mousse ring. Re-roll the dough scraps and cut again. (If it gets too soft, please cool it once.)
- 【For Brushing】 Mix egg yolk and 1/2 tsp water, and strain to smooth.
- Brush the top with the egg wash, with a little space on the edge. Let it sit in a fridge for 30 mins to dry the egg wash. Preheat an oven to 190℃ / 374°F. Grease inside of mousse rings with butter.
- Using a fork, create a crosshatch pattern over the dough circles. Transfer the circles onto a parchment paper-lined baking tray. Fit mousse rings into circles. Remove the outside extra dough. (I have only 5 rings, so I baked them in 2 parts.)
- Bake it at 170℃ / 338 F for25-30 mins until golden brown. Remove the rings gently while cookies hot. Let it cool thoroughly on a rack. DONE!!
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