Each family in Brittany adds its touch of originality to the real Breton galette biscuit recipe. Do you know the history of this famous biscuit?

Inspired by the success of shortbread, or the Breton cake of the 1860s, this little golden biscuit with salted butter from Brittany was created in 1890 by the Breton baker Isidore Penven from Pont-Aven in Finistère.

 

Ingredients for 30 Breton shortbreads:

 

250g of flour

1/2 teaspoon baking powder

150g powdered sugar

1 egg and 1 yolk

125 g of semi-salted butter

To brown: 1 egg yolk diluted in a little water

 

Cookie cutters used

 

Preparation of cookies:

Mix the flour, yeast, and sugar. Cut the butter into small pieces and incorporate it into the dough, crumbling it with your fingertips.
Add the egg and an egg yolk. Form a ball of dough, surround it with plastic wrap, and let it rest for 30 minutes in the refrigerator.
On a floured work surface, roll out the dough with a rolling pin.
Cut out pancakes with a cookie cutter. We have several sizes available. Brown them with egg yolk and draw crosses with the back of a fork. Bake for around 10 minutes in the oven preheated to 180 °C.