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. ♥️🦮
Made these yesterday with White Wings Gluten Free Flour and they are delicious. Thanks for the recipe JB! Can’t wait to make again 😄
Hello Chef JB! This is the type of cookie I enjoy the most…can’t wait to try them!
Do you think the recipe would work if I shape the dough into a log, chill it well and then slice thinly? I live in a tiny space and rolling space is almost non-existent.
These turned out so buttery and crumbly. My kids already asked when I’m making them again. Thank you!
I made these last night and they were fantastic! I added a little sprinkle of cinnamon sugar to half as a tester. They were nice, but honestly not necessary. As the recipe is provided is perfect.
I’m planning to make these galettes this weekend! They look absolutely delicious. Does anyone have a good make-ahead tip? Can I prepare the dough in advance?
I’m so excited to try this recipe this week! These buttery biscuits look absolutely delicious.
I made this. They were so buttery and delicious. I didn’t get 24 but who cares? I used to love making shortbread but now I think galettes will be my goto. I made a rookie mistake, didn’t read the instructions carefully, didn’t use “back of fork” so couldn’t get the pattern. Will remember next time.
First time I have ever tried making biscuits and I can’t believe it turned out well. Great recipe. Simple, elegant and delicious!
Yes. Thanks JB. I’m not biggest fan of pavs or meringues but my family loves me making for them. But I love a good buttery biscuits. I can use some of the egg yolks for this recipe.
Would this recipe be ok to freeze the dough and also after baking the biscuits??
Thanks Sophie👍
Yes. Thanks JB. I’m not biggest fan of pavs or meringues but my family loves me making for them. But I love a good buttery biscuits. I can use some of the egg yolks for this recipe.
Would this recipe be ok to freeze the dough and also after baking them??
Thanks Sophie👍
Made these yesterday and it was sold out!! Love the simplicity and ease of making it. The buttery, crispness and sweetness are just right.
I haven’t made this actual recipe but have made them before.
If anyone is wondering what to do with the left over egg whites, there is another French biscuit called Tuiles which require two egg whites, almond flakes, flour, melted butter and sugar. They only take five minutes to put together and another 10 to bake.
It’s almost like someone decided that it was a great idea to make both together. and end up with no leftovers.
Thanks so much for the Tuiles hint. I’ve made the recommended Italian Almond biscuits & I like them, but your suggested recipe looks better.
I wonder if JB could get a recipe here for Tuiles?
Great biscuits, easy and so decorative too
Made these today – they’re beautiful in their buttery, crispy simplicity. I love the salty butter aspect…more sweet pastries and bakery treats could adopt this Bretagne philosophy! It just adds to the flavour dimension and balance IMO. I used my 7cm round fluted cutters and made 24 with 5 mini button sized ‘taste testers’ with the last little scraps of dough. Thank you JB for another classic recipe I will no doubt make again and again! As another reader posted, they would also be nice as a variation to sprinkle a touch of sugar (or vanillan sugar!) on top…but they’re definitely fantastic just as they are 🙂
Saw a tip elsewhere: roll out the dough and then refrigerate it. I’m going to try it with this recipe, thanks!
Hi Mary, I tried it as well. I thought it was adding one too many step but feel free to do it if that helps 🙂
I made these today, and they’re delicious. My rolling wasn’t consistently 5cm, i made just 20, so I flipped some & cooked a few minutes the other side & that went well. Will definitely make again. Thank you for posting this recipe.
Nothing wrong with having thicker biscuits!! Thanks Cherie!
Made these this afternoon…. delish!! Passed the husband taste test too which is pretty tough!
I thought I might sprinkle a little sugar on them next time?
Hi Vivienne, thank you!! The sugar could be a great addition yes 🙂
Bonjour Jean Baptiste
J’aimerai essayer ces gâteaux
J’adore les biscuits français
Oh douce France le pays de mon enfance
Pourquoi je ne peux pas voir la video
C’est le même problème pour toutes les recettes d’ailleurs.
Gros bisous à Nagi et à toute l’équipe d’Angleterre 🥰❤️
Thanks Nadia! For the videos, have you tried with a different web browser?
Coucou from Brittany, I’m so lucky to live in this land of crêpes, galettes, salted butter and biscuits! Something new that I discovered are the delicious savoury cakes which are served at apéros. Maybe an idea for here one day?
Hi Abi, do you know how are they called?
Yes, they’re called “cake salé” and often contain things like chorizo, olives, feta, poivrons. Très bon !
Amazing thank you, so delicious only issue I had was that the temperature inside the house was too warm in the northern rivers so I had to move fast cutting the shapes. But it worked out thank you again
Hi Kristin, yes it can be a bit challenging if you make it during a hot day. Good job on nailing it! 🙂