Galettes Bretonnes are a classic French butter biscuit from Brittany, known for their rich flavour and delicate, sandy crumb. Made with plenty of butter, they’re simple, golden, and melt-in-the-mouth. In France you can buy these at the shops, but I’ve always felt they’re the kind of thing worth making at home. Let’s go!
Galettes Bretonnes
Galettes Bretonnes are traditional butter biscuits from the Brittany region of France (Bretagne in French) that have a deep buttery flavour and a signature short, crumbly texture that’s still snappy and hold its shape despite being thin. Baked into flat rounds with a cross pattern, they sit somewhere between shortbread / French sablé and vanilla biscuits (sugar cookies) and are not to be confused with their more substantial cousin, the Palet Breton.
They’ve always felt familiar to me. My father and grandparents spent many holidays in Brittany and talked about it often, and my grandma would buy Galettes Bretonnes for me when I was a kid. Still takes me right back, so here’s my recipe to make them at home.
Ingredients
You only need 5 ingredients to make these buttery biscuits (milk doesn’t count 😅).
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Salted butter – This cookie is specifically made with salted butter rather than unsalted which is typical for cooking recipes from the Brittany region of France. If you don’t have salted butter you can use unsalted and add 3/4 tsp of cooking salt / kosher salt.
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Caster sugar (superfine sugar) – This is a finer grain sugar that dissolves more easily than regular granulated sugar which is larger grains.
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Egg yolks – One goes into the dough for extra richness and texture you don’t quite get from a whole egg, and another is brushed on top to give the biscuits that golden finish.
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Flour – These biscuits are made with plain / all-purpose flour.
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Vanilla extract – This adds flavour so they taste more than just a sweet biscuit.
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Milk – Added to the egg wash to stretch it out, so you’ve got enough to brush all the biscuits without needing an extra yolk.
How to make Galettes Bretonnes
This is one of those biscuits where the dough is rolled out thinly, biscuits cut out using a round cutter then baked. The dough is easy to work with but once you cut the rounds out, handle them gently using a spatula to move them onto the trays.
make biscuit dough
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Cream butter and sugar – Using an electric beater on medium low speed, beat the butter in a bowl for about 30 seconds until smooth. Add the sugar then beat on medium for about 1 minute until the butter becomes pale in colour.
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Yolk and vanilla – Add the egg yolk and vanilla, then beat just until combined then stop beating.
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Add flour in 3 batches – Add one-third of the flour and mix in with the beater on medium low speed. Then add half the remaining flour, mix in again with the beater, then beat in the remaining flour. It will resemble wet sand.
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Bring dough together – Turn the mixture out onto the counter, then push the mixture together into a mound.
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Knead into ball – Use your hands to knead the dough so it comes together into a smooth ball.
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Fridge 1 hour – Wrap the dough in cling wrap and refrigerate for 1 hour.
CUT OUT AND BAKE
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Roll out dough – Put the dough between 2 sheets of baking paper (parchment paper) then use a rolling pin to roll the dough out to 5mm / 0.2″ thickness. It doesn’t matter what shape it is as long as you get the right thickness.
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Cut out biscuits – Use a 7cm/2.8″ round cookie cutter to cut out rounds and use a spatula to transfer to lined baking trays (you will need 3 trays).
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Gather and re-roll scraps – Gather the dough scraps and re-roll out 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 onto the surface of each biscuit.
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Cross imprint – Using a 4 pronged fork, dip it in water then lightly drag it across the surface (into the dough, not just the egg wash) in a cross formation (per step photo above) for the signature design.
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Bake 15 minutes – Place 2 trays in the oven and bake for 15 minutes at 180°C/350°F (160°C fan-forced) until they are light golden. Keep the 3rd tray aside and cook it after the first 2 trays are done.
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Cool – Leave on the trays for 5 minutes, then transfer to a rack to cool completely.
Once cooled, these biscuits can be enjoyed at any moment as a treat, with a cup of tea or coffee, mid-afternoon or whenever you feel like something small yet satisfying. For me, they’ve always been tied to the stories of Brittany that my grandfather used to tell me, along with a few from my childhood, and I hope they find a place in your kitchen too. Bon appétit! – JB
Watch how to make it
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Galettes Bretonnes (Brittany Butter Biscuits)
Prep: 30 minutes
Cook: 30 minutes
Resting + Cooling Time: 15 minutes
Total: 1 hour 15 minutes
Baking, Biscuits, Sweet, Sweet Baking
French
Servings24 galettes
Tap or hover to scale
Recipe video above. Galettes Bretonnes are classic French butter biscuits from Brittany and one of my favourite! Known for their rich slightly salty flavour, delicate sandy crumb and their melt-in-the-mouth texture, they’re a staple in shops across France. Yet they’ve always felt personal to me because my grandmother would always buy some for me as a child. They still take me right back, so here’s my recipe to make them at home.
Prevent screen from sleeping
Instructions
ABBREVIATED RECIPE:
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Cream butter and sugar. Beat in yolk and vanilla, then beat in flour in 3 batches. Turn out, knead into ball, refrigerate 1 hr. Roll out into 5mm/0.2″ thickness, cut out 7cm/2.8″ rounds (24 pieces). Brush with egg wash, score cross design with fork, bake 15 min @ 180°C / 350°F (160°C fan).
FULL RECIPE:
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Cream butter & sugar – Place butter in a bowl and beat for 30 seconds using an electric beater on low speed. Then add sugar and beat for 1 minute on medium until fluffy and slightly paler in colour.
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Beat in egg yolk and vanilla, just until combined then stop beating.
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Make dough – Add 1/3 of the flour to the mixture and mix still using the beater on medium low speed. Once incorporated, add half of the remaining flour then mix and repeat with the remaining flour. It will resemble like wet sand. Turn 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 oven to 180°C / 350°F (160°C fan-forced).
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Roll – Using a rolling pin, roll the dough between two sheets of baking paper / parchment paper to 5mm / 0.2″ thickness. It doesn’t matter what shape it rolls out to as long as it’s the correct thickness.
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Cut – Using a 7cm / 2.8″ round cookie cutter, cut out the galletes. Use a spatula to transfer them onto 3 baking paper / parchment paper lined trays. Re-roll scraps and repeat until all dough is used – you should get 24 biscuits. (Note 5)
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Egg wash – Mix together egg yolk and milk then brush the galettes lightly with the egg wash.
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Decorate – Dip a fork in water and use the back of the fork to lightly scrape a cross on the surface of each biscuit, lightly etching a line into the dough, not just the egg wash (watch video, it’s helpful).
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Bake 2 trays for 14 – 15 minutes until the biscuits are lightly golden (watch the top tray as it might brown faster). Once they are done, bake the 3rd tray.
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Cool – Leave biscuits on trays for 5 minutes, then transfer to a rack to cool completely.
Recipe Notes:
2. Sugar – Regular/granulated sugar works as well but my go-to is caster sugar when it comes to sugar because the grain is finer so you know it incorporates better.
3. Leftover egg whites – This recipe uses two egg yolks and I know it can feel a bit annoying to be left with egg whites, but don’t waste them! Here is the perfect cookie recipe for you to use!
4. Make ahead – The dough can be made up to 2 days in advance. Keep it well wrapped in the fridge, then let it soften slightly at room temperature before rolling if it’s too firm.
5. Shape – The normal classic look is more rustic with crinkled edges, but I’ve gone for neat rounds here. Feel free to use either, or both! Hopefully the people of Brittany won’t have a go at me for that one!
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.
Nutrition Information:
Calories: 126cal (6%)Carbohydrates: 15g (5%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mg (11%)Sodium: 49mg (2%)Potassium: 17mgFiber: 0.3g (1%)Sugar: 5g (6%)Vitamin A: 209IU (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 the laksa for Nagi’s second cookbook. While we were busy plating, adjusting, and chasing the light, Dozer had found the best spot in the house… fast asleep right under the shooting table, completely unfazed by it all. Classic Dozer. ♥️🦮
