* I had posted this earlier, but took it off for a few days as I felt that my timing was off ^^||.. considering the sadness that prevailed over the weekend.. but here it is again..
The first galette au beurre I ever had many, many years ago, left such an deep, incredible impression, that all I had after, never measured up.
The first galette au beurre I ever had many, many years ago, left such an deep, incredible impression, that all I had after, never measured up.
I've given up hope of ever finding that particular perfect cookie again. I do wonder sometimes if I had imagined it all? ^^||
When I came across this interesting recipe for galette bretonne, I knew I had to give it a shot with my precious lescure butter ^^.. it's the next best thing to butter from brittany ^^! And let's just pretend this is galette bretonne instead of just plain ol' galette au beurre ^^!
100g butter (if I make this again.. I'd use salted butter ^^)
1g (??) salt *
60g sugar
1 egg yolk
10g rum
100g flour (cake flour is preferred)
40g almond flour
1g (??) baking powder
1 egg yolk, for glazing
1. Cream butter, sugar and salt till light and fluffy.
2. Add egg yolk, followed by rum and mix well.
3. Mix in flour, almond meal/powder and baking powder into batter till well combined.
4. Wrap in cling wrap and rest in fridge for at least 2 hours or overnight.
5. Roll out dough on floured surface and dust cookie cutter with some flour. Roll out dough 5 mm thick, and use a 58 mm cookie cutter. I forgot to dust with flour and couldn't handle the extremely soft dough, so I just dump pieces of dough onto the baking sheet and pressed to flatten them down ^^||
6. Glaze cookies with egg yolk, and score them as you like. Bake at 170C for 25 minutes.
* my weighing scale couldn't do 1g ^^|| of anything.. so I may have under-dosed on salt.. I vaguely remember a slightly salty-ier (first and perfect) galette au beurre ^^
100g flour (cake flour is preferred)
40g almond flour
1g (??) baking powder
1 egg yolk, for glazing
1. Cream butter, sugar and salt till light and fluffy.
2. Add egg yolk, followed by rum and mix well.
3. Mix in flour, almond meal/powder and baking powder into batter till well combined.
4. Wrap in cling wrap and rest in fridge for at least 2 hours or overnight.
5. Roll out dough on floured surface and dust cookie cutter with some flour. Roll out dough 5 mm thick, and use a 58 mm cookie cutter. I forgot to dust with flour and couldn't handle the extremely soft dough, so I just dump pieces of dough onto the baking sheet and pressed to flatten them down ^^||
6. Glaze cookies with egg yolk, and score them as you like. Bake at 170C for 25 minutes.
* my weighing scale couldn't do 1g ^^|| of anything.. so I may have under-dosed on salt.. I vaguely remember a slightly salty-ier (first and perfect) galette au beurre ^^
I really find it fascinating that there's rum and almond meal in this cookie recipe. Wonder if this could be a modern interpretation of the galette bretonne? Whatever it is, the results are pretty good! Buttery, crumbly good! with the slightest hint of almond meal, but nothing of the rum (?!) ^^
While the cookies were baking in the oven, the smells were so heavenly, that fatty hubby actually stopped to say so and kept asking when he could have one! He really loves buttery cookies! And I love lescure butter ^^
Well, I'm truly sorry that I didn't do a good job at making this galette bretonne look the way it should ~ uniform, elegant and attractive.. I couldn't quite handle the very very soft dough (I forgot to dust with flour ^^||).
Though not quite the galette au beurre big pig and I remembered, and looks aside (me no good and impatient ^^||).. this is a good galette ^^ not the best, but good nevertheless. (^^)
Hi Hui
ReplyDeleteThe name "Galette bretonne" is something new to me but I m sure this must be a yummy cookies judging with almond meal as part of the ingredients. Looks like our CNY almond cookies! Oh and btw if you are still pondering on my steamed fruit cake... you can opt for my first version which only goes for 2 1/2 hours only. This is the cake that I have made 3 times already!
http://melspantrykitchen.blogspot.com/2011/06/steamed-fruit-cake.html
these cookies are very buttery.. you can't really taste the almond meal very much, just a hint of it, mel ^^
ReplyDeletei've kinda decided to do the steamed fruit cake thing.. but i still can't decide on your 2 1/2hr recipe or 4hr one ^^||