How to Make Appetizing Galette Bretonne Thick Butter Cookies

Without fail recipe ultimate Galette Bretonne (Thick Butter Cookies) easy, bouncy, practical.

Galette Bretonne (Thick Butter Cookies)
Galette Bretonne (Thick Butter Cookies)

Great Greetings all, now you can make recipe Galette Bretonne (Thick Butter Cookies) with 12 ingredients as well as 15 steps. Below this is just how to cook, please thoroughly thoroughly.

In food preparation there are some phases that have to be done, beginning to prepare active ingredients, food preparation devices, as well as likewise comprehend exactly how to start from|begin with} beginning to food preparation {is prepared to be offered as well as appreciated. Make sure you has sufficient time and no is believing regarding something else, because will certainly create the food to shed, taste not suitable wanted, and also several others. Quickly, below are 12 active ingredients and 15 stages of easy food preparation Galette Bretonne (Thick Butter Cookies).

Ingredients for Galette Bretonne (Thick Butter Cookies)

  1. Prepare 120 g : (4.2 oz, 1/2 us cup + 2/3 Tbsp) unsalted butter, room temperature.

  2. Prepare 55 g : (1.9 oz, 1/4 us cup + 1/2 Tbsp) granulated sugar.

  3. Prepare 2.5 g (1/2 tsp) : salt.

  4. Prepare 1 : egg yolk.

  5. Needed 65 g : (2.3 oz, 11 Tbsp) almond flour.

  6. Prepare 1/2 Tbsp : rum, optional.

  7. Prepare 5-6 drops : vanilla oil, optional.

  8. Prepare 120 g : (4.2 oz, 1 us cup) cake flour.

  9. Needed 1 g (1/4 tsp) : baking powder.

  10. Needed : For Brushing.

  11. Needed 1 : egg yolk.

  12. Needed 1/2 tsp : water.

If all ingredients Galette Bretonne (Thick Butter Cookies) its all set, We are going into the cooking phase. Below is how to preparing with easy.

Process Cooking Galette Bretonne (Thick Butter Cookies)

  1. Recipe video (my You Tube channel)→https://youtu.be/U-sa6FjKEkA.

  2. Sift cake flour and baking powder together; set aside. Cream unsalted butter until smooth. Add granulated sugar in 2 parts. Mix well each time..

  3. Add salt, and mix well. After adding the salt, mix well with a spatula for 3-4 mins. Please mix while rubbing and stretching..

  4. Add egg yolk, and mix well until combined..

  5. Sift almond flour over the batter, and mix well until smooth..

  6. Add rum and vanilla oil, and mix well until smooth. Please mix gently at the beginning so that the rum doesn't splash..

  7. Add dry ingredients. Mix it while cutting it, scooping sometimes. Mix it until the large lumps form like this (3rd Photo)..

  8. Place the dough on plastic wrap and press lightly to flatten while gather the lumps..

  9. Fold in half and press it. Repeat folding and pressing 5-6 times until smooth..

  10. Shape it square and wrap it with plastic wrap. Let it sit in a fridge for 3 hours (If possible, overnight)..

  11. Take the dough out of the fridge, roll it out into 1.2cm (0.47'') thick while coating it lightly with bread flour. If your dough is hard, please leave it for about 15 mins at room temperature to soften a little. Cut it with a 6 cm (2.4'') mousse ring. Re-roll the dough scraps and cut again. (If it gets too soft, please cool it once.).

  12. 【For Brushing】 Mix egg yolk and 1/2 tsp water, and strain to smooth..

  13. Brush the top with the egg wash, with a little space on the edge. Let it sit in a fridge for 30 mins to dry the egg wash. Preheat an oven to 190℃ / 374°F. Grease inside of mousse rings with butter..

  14. Using a fork, create a crosshatch pattern over the dough circles. Transfer the circles onto a parchment paper-lined baking tray. Fit mousse rings into circles. Remove the outside extra dough. (I have only 5 rings, so I baked them in 2 parts.).

  15. Bake it at 170℃ / 338 F for25-30 mins until golden brown. Remove the rings gently while cookies hot. Let it cool thoroughly on a rack. DONE!!.

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