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 :)

Recipe:
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.

Composition

Put a few spoonful of syllabub in the centre of the biscuit.

Surround with strawberries & sprinkle with icing sugar before serving.