Saturday, 27 October 2012

Galette Bretonne

I'm totally in love with these classic & elegant French shortbreads.
It is originated from Bretagne (Brittany) in France.
This is not a traditional recipe which just uses butter, egg & flour.
This recipe from cakechef is much more sophisticated with a thoughtful consideration of taste & texture.
The ground almond makes it even more flakier & crunchier.
I baked this recipe once without cooking rings & the biscuits turned out so crunchy & delicious.
I couldn't resist to bake again with rings so I've bought 20 cookies rings just for these buttery cookies.
I can assure you will love these cookies. 

For a little variation, I also whipped up whipping cream with lime & orange to make the syllabub.
Serve as a simple tart with the syllabub & any fruits you like.
 Enjoy with a cup of coffee :)

Galette Bretonne (makes ~20 x 5 cm)
recipe adapted from here

125 g unsalted butter, softened
55 g granulated sugar
2 g salt
1 egg yolk
2 tsp rum
110 g plain flour
75 g ground almond
1 g baking powder

1 whole egg for glazing

Using a hand whisk, whisk together butter & sugar.
Add egg & salt, whisk until combined.
Add the rum & whisk until combined.
Mix together ground almond, flour & baking powder, fold with the batter.
Wrap with cling film & refrigerate for 1-2 h.
Gently flour the surface, roll into a 1 cm thick & cut into 4.6 cm discs.
Brush the top with lightly beaten whole egg & use a toothpick to draw out the pattern.
Grease the sides of 5cm cooking rings, carefully transfer the batter inside.
Refrigerate for 15 min before baking in a preheated oven at 180C for 25-30 min.
Remove from the oven & let it stand for 10 min before removing the biscuits out of the rings.

NB. These can also be baked inside a muffin tray, just cut the batter into the size according to your muffin tray.

Lime & Orange Syllabub
300 ml whipping cream
50 g granulated sugar
1 lime, grated zest & juice
1 orange, grated zest & juice

Combine the zest & juice.
In a large mixing bowl, whisk whipping cream with sugar to soft peaks.
Add the citrus mixture & whisk to firm peaks.
Chill until required.

Put a few spoonful of syllabub in the centre of the biscuit.
Surround with strawberries & sprinkle with icing sugar before serving.


  1. it looks soooo delicious! :)

  2. These look delicious. Can't wait to give them a whirl. Will let you know howI get on!

  3. Love the photos! They jump right off of the page.

  4. This comment has been removed by a blog administrator.

  5. Beautiful photos and a lovely blog :)

    You've been tagged with the Beautiful Blogger Award!

    Also, thanks for this great recipe, definitely something to try!

  6. Beautiful..I am looking everywhere for the rings.. ?

  7. This is my first time i visit here. I found so many interesting stuff in your blog especially its discussion. From the tons of comments on your articles, I guess I am not the only one having all the enjoyment here! keep up the good work
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