Galette Bretonne (Breton Butter Biscuits)
Why this recipe works
- Classic Breton character: Salted butter gives the biscuits their recognisable savoury-sweet richness and rounded flavour.
- Crisp edges, tender centre: A short chill firms the dough so the biscuits hold their shape while baking into a crisp-edged, gently crumbly texture.
- Simple biscuit method: The dough is mixed, chilled, rolled and cut, with no complex shaping or specialist equipment required.
Get the most out of this recipe
Timing notes
- Do not skip the chill: The short chilling time makes the dough easier to roll and helps the cut biscuits keep cleaner edges in the oven.
- Let them set before moving: Cool the biscuits briefly on the tray before transferring them to a rack; they firm up as they cool.
Texture tips
- Mix only until a dough forms: Once the flour is added, stop mixing as soon as the dough comes together to keep the crumb short and tender.
- Use a thin egg wash: A light, even coating gives the biscuits their glossy golden surface without pooling in the scored lines.
Ingredient notes
- Salted butter matters: Salted butter is central to the flavour of Galette Bretonne, balancing the sweetness and giving the biscuits their distinctive Breton character.
- Sugar affects texture: Caster sugar gives a finer, more tender finish, while granulated sugar creates a slightly crunchier bite.
Make-ahead tips
- Make the dough in advance: The dough can be prepared ahead and chilled until firm enough to roll, making it useful for staged baking.
- Freeze baked biscuits: Freeze the cooled biscuits in a sealed container, then thaw at room temperature and refresh in a 160°C (320°F) oven for a few minutes.
Equipment you'll need
Ingredients
Instructions
- Beat the butter and caster sugar in a mixing bowl until smooth and creamy. Add the egg yolks and vanilla extract, and mix until fully combined.
- Whisk the plain flour and baking powder together, then add to the bowl. Mix just until a soft dough forms, then press it into a disc.
- Chill the dough for 20 minutes so it firms up for rolling. Meanwhile, heat the oven to 180°C (355°F) and line a baking tray with parchment paper.
- Roll the dough on a lightly floured surface to about 7 to 8 mm thick. Cut into rounds and place on the tray, re-rolling the offcuts as needed.
- Beat the egg and brush a thin layer over the tops of the biscuits. Score a light criss-cross pattern on each one with the tip of a knife, taking care not to cut all the way through.
- Bake for 14 to 16 minutes until deeply golden at the edges and set in the centre. Cool on the tray for 5 minutes, then transfer to a rack to cool completely.
Recipe notes
Tips
- For the classic look, keep the egg wash thin and even, and score gently so the biscuits do not split as they bake.
- If the dough feels sticky while rolling, chill it for another 10 minutes rather than adding lots of extra flour.
- Food safety: if serving to vulnerable groups, use eggs with a recognised food safety standard.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with granulated sugar for a slightly crunchier texture.
Storage
- Refrigerate up to 5 days
- Store in an airtight container at room temperature for the best crisp edge. Freeze baked biscuits in a sealed container for up to 2 months; thaw at room temperature, then refresh in a 160°C (320°F) oven for 4 to 5 minutes.
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Recipe overview
- Servings: 16 pieces
- Yield: butter biscuits
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Wheat
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