Galettes Bretonnes are a classic French butter biscuit from Brittany, known for their rich flavour and delicate, sandy crumb. Made with plenty of butter, they’re simple, golden, and melt-in-the-mouth. In France you can buy these at the shops, but I’ve always felt they’re the kind of thing worth making at home. Let’s go!
Galettes Bretonnes
Galettes Bretonnes are traditional butter biscuits from the Brittany region of France (Bretagne in French) that have a deep buttery flavour and a signature short, crumbly texture that’s still snappy and hold its shape despite being thin. Baked into flat rounds with a cross pattern, they sit somewhere between shortbread / French sablé and vanilla biscuits (sugar cookies) and are not to be confused with their more substantial cousin, the Palet Breton.
They’ve always felt familiar to me. My father and grandparents spent many holidays in Brittany and talked about it often, and my grandma would buy Galettes Bretonnes for me when I was a kid. Still takes me right back, so here’s my recipe to make them at home.
Ingredients
You only need 5 ingredients to make these buttery biscuits (milk doesn’t count 😅).
Salted butter – This cookie is specifically made with salted butter rather than unsalted which is typical for cooking recipes from the Brittany region of France. If you don’t have salted butter you can use unsalted and add 3/4 tsp of cooking salt / kosher salt.
Caster sugar (superfine sugar) – This is a finer grain sugar that dissolves more easily than regular granulated sugar which is larger grains.
Egg yolks – One goes into the dough for extra richness and texture you don’t quite get from a whole egg, and another is brushed on top to give the biscuits that golden finish.
Flour – These biscuits are made with plain / all-purpose flour.
Vanilla extract – This adds flavour so they taste more than just a sweet biscuit.
Milk – Added to the egg wash to stretch it out, so you’ve got enough to brush all the biscuits without needing an extra yolk.
How to make Galettes Bretonnes
This is one of those biscuits where the dough is rolled out thinly, biscuits cut out using a round cutter then baked. The dough is easy to work with but once you cut the rounds out, handle them gently using a spatula to move them onto the trays.
make biscuit dough
Cream butter and sugar – Using an electric beater on medium low speed, beat the butter in a bowl for about 30 seconds until smooth. Add the sugar then beat on medium for about 1 minute until the butter becomes pale in colour.
Yolk and vanilla – Add the egg yolk and vanilla, then beat just until combined then stop beating.
Add flour in 3 batches – Add one-third of the flour and mix in with the beater on medium low speed. Then add half the remaining flour, mix in again with the beater, then beat in the remaining flour. It will resemble wet sand.
Bring dough together – Turn the mixture out onto the counter, then push the mixture together into a mound.
Knead into ball – Use your hands to knead the dough so it comes together into a smooth ball.
Fridge 1 hour – Wrap the dough in cling wrap and refrigerate for 1 hour.
CUT OUT AND BAKE
Roll out dough – Put the dough between 2 sheets of baking paper (parchment paper) then use a rolling pin to roll the dough out to 5mm / 0.2″ thickness. It doesn’t matter what shape it is as long as you get the right thickness.
Cut out biscuits – Use a 7cm/2.8″ round cookie cutter to cut out rounds and use a spatula to transfer to lined baking trays (you will need 3 trays).
Gather and re-roll scraps – Gather the dough scraps and re-roll out and continue cutting out cookie rounds. You should get 24 cookies in total.
Egg wash – Whisk the egg yolk and milk and brush onto the surface of each biscuit.
Cross imprint – Using a 4 pronged fork, dip it in water then lightly drag it across the surface (into the dough, not just the egg wash) in a cross formation (per step photo above) for the signature design.
Bake 15 minutes – Place 2 trays in the oven and bake for 15 minutes at 180°C/350°F (160°C fan-forced) until they are light golden. Keep the 3rd tray aside and cook it after the first 2 trays are done.
Cool – Leave on the trays for 5 minutes, then transfer to a rack to cool completely.
Once cooled, these biscuits can be enjoyed at any moment as a treat, with a cup of tea or coffee, mid-afternoon or whenever you feel like something small yet satisfying. For me, they’ve always been tied to the stories of Brittany that my grandfather used to tell me, along with a few from my childhood, and I hope they find a place in your kitchen too. Bon appétit! – JB
Watch how to make it
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Galettes Bretonnes (Brittany Butter Biscuits)
Ingredients
- 180g / 12 tbsp salted butter , softened (Note 1)
- 2/3 cup caster sugar / superfine sugar (Note 2)
- 1 egg yolk , from large eggs (55g/2oz each in shell), at room temperature (Note 3)
- 1 tsp vanilla extract
- 2 cups plain flour / all-purpose flour
Egg wash
- 1 egg yolk , from large eggs (55g/2oz each in shell), at room temperature
- 1 tsp milk
Instructions
ABBREVIATED RECIPE:
- Cream butter and sugar. Beat in yolk and vanilla, then beat in flour in 3 batches. Turn out, knead into ball, refrigerate 1 hr. Roll out into 5mm/0.2" thickness, cut out 7cm/2.8" rounds (24 pieces). Brush with egg wash, score cross design with fork, bake 15 min @ 180°C / 350°F (160°C fan).
FULL RECIPE:
- Cream butter & sugar – Place butter in a bowl and beat for 30 seconds using an electric beater on low speed. Then add sugar and beat for 1 minute on medium until fluffy and slightly paler in colour.
- Beat in egg yolk and vanilla, just until combined then stop beating.
- Make dough – Add 1/3 of the flour to the mixture and mix still using the beater on medium low speed. Once incorporated, add half of the remaining flour then mix and repeat with the remaining flour. It will resemble like wet sand. Turn out onto the work surface and use your hands to bring it together, then knead it into a smooth ball of dough.
- Rest – Wrap in cling film and refrigerate for 1 hour. (Note 4)
- Preheat oven to 180°C / 350°F (160°C fan-forced).
- Roll – Using a rolling pin, roll the dough between two sheets of baking paper / parchment paper to 5mm / 0.2" thickness. It doesn't matter what shape it rolls out to as long as it's the correct thickness.
- Cut – Using a 7cm / 2.8" round cookie cutter, cut out the galletes. Use a spatula to transfer them onto 3 baking paper / parchment paper lined trays. Re-roll scraps and repeat until all dough is used – you should get 24 biscuits. (Note 5)
- Egg wash – Mix together egg yolk and milk then brush the galettes lightly with the egg wash.
- Decorate – Dip a fork in water and use the back of the fork to lightly scrape a cross on the surface of each biscuit, lightly etching a line into the dough, not just the egg wash (watch video, it's helpful).
- Bake 2 trays for 14 – 15 minutes until the biscuits are lightly golden (watch the top tray as it might brown faster). Once they are done, bake the 3rd tray.
- Cool – Leave biscuits on trays for 5 minutes, then transfer to a rack to cool completely.
Recipe Notes:
Nutrition Information:
In Memory of Dozer
A little behind-the-scenes moment for you. This was taken while we were shooting the laksa for Nagi’s second cookbook. While we were busy plating, adjusting, and chasing the light, Dozer had found the best spot in the house… fast asleep right under the shooting table, completely unfazed by it all. Classic Dozer. ♥️🦮
These look beautiful – the timeless aesthetic really appeals to me!
Thanks, Chef JB for a well written recipe, with your story woven in, I really enjoyed reading this post. I’m known for my (Mum’s) shortbread at the moment, but am super keen to give this recipe a whirl – fingers crossed I can pull off the professional look!
Thanks Sarah for your comment, I’m sure this will work out well for you!
Thank you for still sending us pictures of Dozer. I used to watch Dozer before the recipe. Today’s recipe is one I really will make this weekend.
Hi Carolyn, we will always post pictures of our dear Dozer. Thank you for trying the recipe this weekend 🙂
JB, Il faut fraiser la pâte, ou juste la mettre en boule ?
JB, Do you need to smear the dough together with the palm of your hand, or just compact it as a ball?
Merci/Thanks !
Bonjour Menolly, c’est un peu des deux mais très court. La fraiser pendant 20 à 30 secondes pour pouvoir former une boule ensuite.
Could I make these with glutenfree flour?
Hi Sue, I haven’t tried it yet sorry but I will update the post when I do 🙂
Ohh, I’m looking forward to making these, JB. I’m also a fan of homemade French sables, so I’d be interested in how they differ. Either way it’ll be an adventure in yum!
Can’t wait to hear back from you Vicki! Thanks!
You should make some of your homemade chicken soup to speed up recovery. Dozer would approve!
I do not think Nagi is under the weather. She is on top of it. Correct or die like a dog we both knew.
Came out perfectly! I love making biscuits that come out looking the same as the recipe- it means no fancy tricks and that the recipe was clear and easy to follow! Thank you- my family are all very happy with the taste 😉
I accidentally poured in salt instead of castor sugar and had to try fix that disaster. The dough was too salty afterwards so I ended up needing to double up on the ingredients but nobody is complaining 😂
Hi Jess, that’s what we want to hear! Sorry about the salt incident.. Good job on fixing it! And thank you for leaving a comment 🙂
Merci Chef JB
Looks easy ,but, delicate and rich.
I bet you miss your buddy 🐾
Take care Chef
Hi Lesley, I hope you get to try them soon. Us, the whole team at RTE really miss him yes. 🥺
I have made French Sables before and they are delicious!
Must try these!!
Thinking about you, Nagi!🫶🙏😘
Thanks Sarah!
Definable going to make these. Hope Nagi feels better soon. Dozer was such a sweetheart and will be missed ❤️
Hi Arlene, thank you for your concern, Nagi is already feeling much better. 🙂
CAN THESE BE MADE WITHOUT EGGS
Hi CJ, you can but I’d replace it with 1 tbsp of Greek yoghurt or crème fraiche.
Dozer looks exactly like my dog, Bear. I’m glad you took so many pictures of him. The Dozer section is the first place I go and always will!
Thanks for your kind words Pam ♥️ I think the Dozer section is a favourite for many readers!
Just made these biscuits delish as always with yours and Nagi’ receipts. Never made a bad one yet!
Thanks for making them so quick Karen! I’m glad it’s a win!
I’ve always loved these cookies; I know what I’ll be baking this weekend! Thanks for the recipe, and I love the Dozer flashback.
Perfect! Hope they work well, thanks Holly!
We always pick up tins of these on our frequent ferry trips to Brittany but we haven’t been for a couple of years so delighted I now know how to make them
Thanks a million JB
You are so welcome Dianne! I hope you’ll get to go back soon 🙂
These are one of my favorite biscuits! I saw them in a small bakery in St. Malo and have been in love with them ever since. Thanks Chef!
—djs
Thanks Deb! I spent a holiday in St Malo with my parents and brother as a kid. I only have great memories of it 🙂
Looks amazing – I love thin biscuits. I’ll definitely try this. Thanks JB
Hugs to Naji
Thanks Rainie! Please let me know how it goes 🙂
I bet they are amazing! Can’t wait to try them. One of my favorite desserts I discovered is gateau breton (spelling?). Similar ingredients but thicker, cake like. Love the French recipes. Thank you JB.
Hi Nadia, yes it’s close. I love palet Breton too. Great in dessert with some ice cream. 🙂
Looks yummy and it is easy to do, my mum and I will try it later today, thanks for sharing the exact ingredients and their measurements.
So easy to make and delicious 😋
I can’t wait to make these tomorrow. They look delicious here
Hi Cherie, thank and please don’t forget to leave a feedback!