Breton galettes are a classic French butter biscuit from Brittany, known for their rich flavor and delicate, sandy crumb. Made with lots of butter, they are simple, golden and melting. In France you can buy them in stores, but I always thought they were the sort of thing worth making at home. Let’s go!
Contents
Breton pancakes
Breton galettes are traditional butter biscuits from the Brittany region of France (Brittany in French) which have a deep buttery flavor and a characteristic short, crumbly texture that is still crisp and retains its shape despite its thinness. Baked in flat rounds with a cross pattern, they fall somewhere between French shortbread and vanilla biscuits (sugar cookies) and should not be confused with their heartier cousin, Palet Breton.
They always seemed familiar to me. My father and grandparents spent many holidays in Brittany and talked about it often, and my grandmother bought me Galettes Bretonnes when I was a child. It still brings me right back, so here is my recipe for making them at home.
Ingredients
You only need 5 ingredients to make these butter cookies (milk doesn’t count 😅).
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Salted butter – This biscuit is specially made with salted butter rather than unsalted, which is typical of cooking 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 kitchen salt/kosher salt.
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Powdered sugar (ultrafine sugar) – This is a finer grain sugar that dissolves more easily than regular granulated sugar which has larger grains.
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Egg yolks – One of these is added to the dough for extra richness and texture that you don’t get with a whole egg, and another is brushed on top to give the cookies that golden finish.
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Flour – These cookies are made with plain/all-purpose flour.
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Vanilla extract – This adds flavor and makes them taste like more than just a sweet cookie.
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Milk – Added to the egg wash to stretch it, so you have enough to coat all the biscuits without needing additional yolk.
How to make Breton Galettes
It’s one of those cookies where the dough is rolled out thin, the cookies are cut out using a round cookie cutter and then baked. The dough is easy to work with but once the circles are cut out, handle them gently using a spatula to move them onto the trays.
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Butter and sugar cream – Using an electric mixer on medium-low speed, beat the butter in a bowl for about 30 seconds until smooth. Add the sugar then beat on medium heat for about 1 minute until the butter turns pale.
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Yellow and vanilla – Add the egg yolk and vanilla, then beat until well combined, then stop beating.
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Add the flour in 3 batches – Add a third of the flour and mix with a mixer on medium-low speed. Then add half of the remaining flour, mix again with the mixer, then add the remaining flour. It will look like wet sand.
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Gather the dough – Turn the mixture out onto the work surface, then gather the mixture into a mound.
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Knead into a ball – Use your hands to knead the dough so that it comes together into a smooth ball.
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Fridge 1 hour – Wrap the dough in cling film and refrigerate for 1 hour.
CUT AND COOK
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Roll out the dough – Place the dough between 2 sheets of parchment paper (parchment paper) then roll it out using a rolling pin to 5 mm thickness. It doesn’t matter what shape it is, as long as you get the right thickness.
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Cut out cookies – Use a 7cm/2.8″ round cookie cutter to cut out rounds and use a spatula to transfer to lined baking sheets (you will need 3 sheets).
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Gather and relaunch the leftovers – Gather the dough scraps, roll them out again and continue cutting out cookie rounds. You should get 24 cookies in total.
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Egg wash – Whisk the egg yolk and milk and brush the surface of each cookie.
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Crossprint – Using a 4-pronged fork, dip it in the water, then lightly drag it across the surface (into the batter, not just the egg wash) in a cross shape (per step photo above) for the signature pattern.
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Cook for 15 minutes – Place 2 baking trays in the oven and cook for 15 minutes at 180°C/350°F (160°C fan) until lightly browned. Keep the 3rd tray aside and cook it once the first 2 trays are finished.
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Cool – Leave for 5 minutes on the plates, then transfer to a rack to cool completely.
Once cooled, these cookies can be enjoyed anytime as a treat, with a cup of tea or coffee, mid-afternoon or whenever you fancy something small but satisfying. For me, they have always been linked to the stories of Brittany that my grandfather told me, as well as to some stories from my childhood, and I hope that they will also find their place in your kitchen. Enjoy your food! -JB
Watch how to do it
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Breton pancakes
Preparation: 30 minutes
Cook: 30 minutes
Rest time + cooling: 15 minutes
Total: 1 hour 15 minutes
Baking, Cookies, Sweet, Sweet Cooking
French
Servings24 pancakes
Tap or hover to scale
Recipe video above. Breton galettes are classic French butter biscuits from Brittany and one of my favorites! Known for their rich, slightly salty flavor, delicate sandy crumb and melting texture, they are a staple in stores across France. Yet, they always felt personal to me because my grandmother always bought them for me when I was a kid. They still come back to me right away, so here is my recipe for making them at home.
Prevent screen from sleeping
Instructions
SHORT RECIPE:
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Cream the butter and sugar. Add the yolk and vanilla, then add the flour in 3 batches. Unmold, knead into a ball, refrigerate for 1 hour. Roll out to 5 mm/0.2″ thickness, cut out 7 cm/2.8″ rounds (24 pieces). Brush with egg wash, mark the cross pattern with a fork, bake for 15 minutes at 180°C / 350°F (fan 160°C).
COMPLETE RECIPE:
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Butter & sugar cream – Place the butter in a bowl and beat for 30 seconds using an electric mixer on low speed. Then add the sugar and beat for 1 minute over medium heat until the mixture is foamy and slightly paler.
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Beat in the egg yolk and vanilla, until well combined, then stop beating.
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Make dough – Add 1/3 of the flour to the mixture and still mix with the mixer on medium-low speed. Once incorporated, add half of the remaining flour then mix and repeat with the remaining flour. It will look like wet sand. Turn it out onto the work surface and use your hands to bring it together, then knead it into a smooth ball of dough.
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Rest – Wrap in cling film and refrigerate for 1 hour. (Note 4)
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Preheat the oven at 180°C / 350°F (160°C forced fan).
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To roll – Using a rolling pin, roll out the dough between two sheets of baking/parchment paper until it is 5mm thick. It doesn’t matter what shape it is spread in as long as it is the right thickness.
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Cut – Using a 7 cm round cookie cutter, cut out the cakes. Use a spatula to transfer them to 3 baking sheets lined with parchment/parchment paper. Reroll the scraps and repeat until all the dough is used – you should have 24 cookies. (Note 5)
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Egg wash – Mix the egg yolk and milk then lightly brush the pancakes with egg wash.
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Decorate – Dip a fork in the water and use the back of the fork to lightly scrape a cross on the surface of each cookie, lightly etching a line into the dough, not just the egg wash (watch the video, it’s helpful).
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Cook 2 baking sheets for 14 to 15 minutes until the cookies are lightly browned (watch the top baking sheet as it may brown more quickly). Once cooked, put the 3rd baking sheet in the oven.
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Cool – Leave the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Notes:
2. Sugar – Regular/granulated sugar also works, but my go-to is powdered sugar when it comes to sugar because the grain is finer, so you know it blends in better.
3. Leftover egg whites – This recipe uses two egg yolks and I know it can be a little annoying to end up with egg whites, but don’t waste them! Here is the perfect cookie recipe to use!
4. Get Ahead – The dough can be made up to 2 days in advance. Store it tightly wrapped in the refrigerator, then let it soften slightly at room temperature before rolling it if it is too firm.
5. Shape – The normal classic look is more rustic with crinkled edges, but I opted for neat rounds here. Feel free to use one or both! I hope the Bretons won’t blame me for that!
Storage – Store in an airtight container at room temperature for up to 1 week (I kept mine even longer!). They stay beautifully crisp and buttery. Not suitable for freezing.
Nutrition per serving.
Nutritional information:
Calories: 126cal (6%)Carbohydrates: 15g (5%)Protein: 2g (4%)Fat: 7g (11%)Saturated fat: 4g (25%)Polyunsaturated fats: 0.3gMonounsaturated fat: 2gTrans fat: 0.2gCholesterol: 32mg (11%)Sodium: 49mg (2%)Potassium: 17mgFiber: 0.3g (1%)Sugar: 5g (6%)Vitamin A: 209UI (4%)Calcium: 6mg (1%)Iron: 1mg (6%)
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 preparing, adjusting and searching for light, Dozer had found the best spot in the house… sound asleep right under the shooting table, completely unconcerned by it all. Classic dozer. ♥️🦮
