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Galette Bretonne (Thick Butter Cookies)
Galette Bretonne (Thick Butter Cookies)

Before you jump to Galette Bretonne (Thick Butter Cookies) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Healthy eating is nowadays much more popular than in the past and rightfully so. There are a number of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Even though we’re always being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most likely, most people believe that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. Contrary to that information, individuals can alter their eating habits for the better by making a few modest changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you probably purchase a lot of items out of habit. For example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? One healthy alternative that can give you a healthy start to your day is oatmeal. Add fruits or spices to improve the flavor and now you have a breakfast that can become a regular part of your new healthy eating regimen.

As you can see, it’s not at all difficult to begin integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to galette bretonne (thick butter cookies) recipe. To make galette bretonne (thick butter cookies) you only need 12 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Galette Bretonne (Thick Butter Cookies):
  1. Get 120 g (4.2 oz, 1/2 us cup + 2/3 Tbsp) unsalted butter, room temperature
  2. Use 55 g (1.9 oz, 1/4 us cup + 1/2 Tbsp) granulated sugar
  3. You need 2.5 g (1/2 tsp) salt
  4. Prepare 1 egg yolk
  5. Provide 65 g (2.3 oz, 11 Tbsp) almond flour
  6. Take 1/2 Tbsp rum, optional
  7. Take 5-6 drops vanilla oil, optional
  8. Prepare 120 g (4.2 oz, 1 us cup) cake flour
  9. Get 1 g (1/4 tsp) baking powder
  10. Get For Brushing
  11. Use 1 egg yolk
  12. Take 1/2 tsp water
Instructions to make Galette Bretonne (Thick Butter Cookies):
  1. Recipe video (my You Tube channel)→https://youtu.be/U-sa6FjKEkA
  2. Sift cake flour and baking powder together; set aside. Cream unsalted butter until smooth. Add granulated sugar in 2 parts. Mix well each time.
  3. Add salt, and mix well. After adding the salt, mix well with a spatula for 3-4 mins. Please mix while rubbing and stretching.
  4. Add egg yolk, and mix well until combined.
  5. Sift almond flour over the batter, and mix well until smooth.
  6. Add rum and vanilla oil, and mix well until smooth. Please mix gently at the beginning so that the rum doesn't splash.
  7. Add dry ingredients. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form like this (3rd Photo).
  8. Place the dough on plastic wrap and press lightly to flatten while gather the lumps.
  9. Fold in half and press it. Repeat folding and pressing 5-6 times until smooth.
  10. Shape it square and wrap it with plastic wrap. Let it sit in a fridge for 3 hours (If possible, overnight).
  11. 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.)
  12. 【For Brushing】 Mix egg yolk and 1/2 tsp water, and strain to smooth.
  13. 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.
  14. 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.)
  15. 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!!

In a food processor, pulse to combine flour, sugar and salt. Add butter and pulse until mixture resembles bread crumbs. The filling for a paper-thin Breton galette is always simple. The most popular, called a complet, includes ham and egg and often a spoonful of fresh cheese. You can ask for the egg to be brouille, briskly scrambled on the hot galette, or miroir, left untouched to bake on top.

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