I’ve been craving buttery French biscuits over the past few days.
While perusing the shelves of our local library, I came across a wonderful book of artisanal recipes from the Parisian Chocolatier ‘A La Mere de Famille’. It’s filled with the most mouth-watering treats, ranging from cakes and biscuits to chocolates and confectionary and then continuing on to jams and ice cream. The original shop, situated on the Rue du Faubourg-Montmartre in the 9th Arrondissement was first opened in 1761 and looks like a truly magical place to visit… especially for one with such a sweet tooth.
My other inspiration came from my friend Linda at ‘La Petite Paniere’ who recently posted some beautiful ‘Palets Bretons’ that are along slightly similar lines, though I imagine perhaps richer due to the fact that they use only egg yolks, rather than the whole egg. They will be the biscuits that I make next…
The recipe below has been adapted from one in the French cookbook mentioned above. I found the original recipe created too sticky a dough… and also had I left them in the oven for the specified 20 mins, they would have been burnt to a crisp! I roughly halved the quantity… two trays of galettes seemed more than enough to me… though watching them disappear so quickly, I’m now not so sure.
Galettes au Beurre | French Butter Biscuits | Gather and Graze
- 125g Salted Butter (Softened)
- 125g Icing (Powdered) Sugar
- 1 Free-Range Egg
- 250g Plain Flour (Sifted)
- Pinch of Salt (optional if using salted butter)
- Milk (For Brushing)
Beat together the butter and icing sugar in an electric mixer. Stir in the egg and then the flour and salt. Add a little more flour if the dough is too sticky.
Roll out the dough (between 2 sheets of baking paper) to a thickness of about 3-4mm. Refrigerate the sheet of dough for 1 hour.
Pre-heat the oven to 170°C and line 2 baking trays with baking/parchment paper.
Using a fluted pastry cutter, cut out the biscuits and arrange on the baking trays. Brush each one with a little milk and use a fork (or knife) to lightly score a striped effect on top. Bake for approximately 13-14 minutes, until golden. Be sure to watch them towards the end, to make sure they don’t brown too quickly… or burn!
- I feel that these Galettes are best made with a good quality Salted Butter, or be sure to add a good pinch of salt if you choose to use Unsalted Butter.