Galettes Bretonnes | French Butter Biscuits Recipe

Introduction

Galettes Bretonnes are classic French butter biscuits known for their delicate, crumbly texture and rich buttery flavor. Perfectly paired with tea or coffee, these biscuits are simple to make and irresistibly delicious.

Ingredients

• 90 grams salted butter (softened to room temperature; add 2 grams salt if using unsalted butter)
• 60 grams fine granulated sugar (approx 1/4 cup)
• 1 teaspoon vanilla extract (or pulp from one vanilla bean)
• 1 large egg yolk
• 150 grams all-purpose flour (approx 1 cup)
• 1 large egg yolk (for brushing)

Instructions

1. Step 1: In a large bowl, cream the softened butter, sugar, vanilla extract, and salt (if needed) together using an electric whisk until light and fluffy. Add one egg yolk and whisk again until fully combined.
2. Step 2: Gradually stir in the flour until no dry flour remains and the mixture looks crumbly. Use your fingers to gently bring the crumbs together into a soft dough, being careful not to overwork it.
3. Step 3: Flatten the dough into a disc, wrap it tightly with cling film, and refrigerate for at least 20 minutes.
4. Step 4: Lightly dust a wooden surface with flour. Place the chilled dough on it and cover with baking paper or a ziplock bag. Roll out the dough evenly to about 1/4 inch (6mm) thickness. Refrigerate the rolled dough and plank for 15 minutes to firm up.
5. Step 5: Remove the top layer of paper or bag and use a cookie cutter to cut out biscuits. Carefully transfer them to a lined baking tray using an offset spatula or butter knife. Gather remaining dough, re-roll, chill, and cut until all dough is used.
6. Step 6: Brush the top of each biscuit with the whisked egg yolk. Let dry for a few minutes, then apply a second coat. Chill the biscuits for 10 to 15 minutes while preheating the oven to 180℃ (350°F).
7. Step 7: Use a fork to gently draw a line pattern across the top of each biscuit for a traditional look.
8. Step 8: Bake the biscuits on the middle rack for 12 to 15 minutes, or until golden brown. Rotate the tray halfway if your oven has hot spots.
9. Step 9: Remove from oven and allow the biscuits to cool on the tray. Serve once cooled.

Tips & Variations

• Use real vanilla bean pulp for a more intense aroma and flavor.
• If you prefer softer biscuits, reduce baking time by a minute or two, watching closely to avoid underbaking.
• For a subtle twist, add a pinch of finely grated lemon zest to the dough before mixing.
• Replace all-purpose flour with cake flour for a lighter, more tender biscuit texture.

Storage

Store the cooled Galettes Bretonnes in an airtight container at room temperature for up to one week. They maintain their crispness well and can be enjoyed with tea or coffee. For longer storage, freeze the biscuits in a sealed container for up to one month. Reheat gently in a low oven for a few minutes to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, simply add about 2 grams of salt to the dough when creaming to balance the flavor.

How thick should I roll the dough?

Roll the dough evenly to about 1/4 inch (6mm) thick. This thickness ensures the biscuits bake evenly with a tender, crumbly texture.

Galettes Bretonnes | French Butter Biscuits Recipe

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4.7 from 131 reviews

Galettes Bretonnes are traditional French butter biscuits known for their rich, buttery flavor and delicate crisp texture. Made with simple ingredients including butter, sugar, vanilla, and flour, these biscuits are perfect for pairing with tea or coffee. The dough is carefully prepared, chilled, rolled, cut into shapes, and brushed with egg yolk for a golden finish. Baked to a light golden color, these biscuits are a delightful treat that captures the essence of French baking.

• Author: Victoria
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: Approximately 20–25 biscuits depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Butter Mixture

• 90 grams salted butter, softened to room temperature (add 2 grams salt if using unsalted butter)
• 60 grams fine granulated sugar (approx 1/4 cup)
• 1 teaspoon vanilla extract (or pulp from one vanilla bean)
• 1 large egg yolk

Dry Ingredients

• 150 grams all-purpose flour (approx 1 cup)

Egg Wash

• 1 large egg yolk (for brushing)

Instructions

1. Prepare the butter mixture: In a large bowl, add the softened butter, sugar, vanilla extract, and salt if using unsalted butter. Use an electric whisk to cream these ingredients together until smooth and fluffy.
2. Add egg yolk: Add one large egg yolk to the creamed mixture and whisk again until fully combined.
3. Incorporate flour: Gradually stir in the all-purpose flour until no dry flour remains and the texture resembles coarse crumbs. Use your fingers to gently bring the dough together into a soft ball. Avoid over-kneading to maintain tenderness.
4. Chill the dough: Flatten the dough into a disc shape, wrap it tightly with cling film, and refrigerate for at least 20 minutes to firm up.
5. Roll the dough: Lightly dust a wooden board or rolling surface with flour, place the chilled dough on it, and cover with baking paper or a ziplock bag to prevent sticking.
6. Roll to thickness: Roll the dough evenly to about 1/4 inch thickness. Place the rolled dough and the board back in the refrigerator for 15 minutes to chill again. Optionally, you can roll the dough between two silicone sheets and refrigerate.
7. Cut-shaped biscuits: Remove the chilled dough from the fridge and peel off the covering. Use a cookie cutter to cut cookies into your desired shapes. Carefully transfer the cut biscuits to a lined baking tray by sliding an offset spatula or butter knife underneath.
8. Reuse leftover dough: Gather the leftover dough, roll it out again, chill, and repeat the cutting process until all dough is used. Keep cut-outs refrigerated if not baking immediately.
9. Apply egg wash: Whisk an egg yolk and brush the top of each biscuit evenly. Let this first coat dry for a few minutes, then brush a second coat for a glossy finish.
10. Final chilling and preheat oven: Chill the egg-washed biscuits for 10 to 15 minutes to set the glaze. Meanwhile, preheat your oven to 180°C (356°F).
11. Create pattern: Using a fork, gently draw a line pattern across the surface of each biscuit for a classic look.
12. Bake the biscuits: Place the baking tray on the middle rack of the preheated oven. Bake for 12 to 15 minutes or until the biscuits turn a golden color. If your oven has hot spots, rotate the tray halfway through baking.
13. Cool and store: Remove the biscuits from the oven and allow them to cool on the baking tray. Once cooled, store them in an airtight container. Serve Galettes Bretonnes alongside tea or coffee for the perfect snack.

Notes

• Use salted butter for authentic flavor, but if using unsalted butter, add 2 grams of salt to the dough.
• Do not over-knead the dough to keep the biscuits tender and flaky.
• Chilling the dough multiple times helps maintain the buttery texture and prevents spreading during baking.
• Brush the biscuits twice with egg yolk for a beautiful glossy finish and richer color.
• The line pattern created with a fork is traditional but optional for decorative purposes.
• Store biscuits in an airtight container to keep them crisp.

Keywords: Galettes Bretonnes, French butter biscuits, butter cookies, traditional French biscuits, tea time biscuits