Galettes Bretonnes is a traditional French recipe (from the region of Brittany) for a classic biscuit (cookie) of an egg and flour dough that's marked with hatches on the surface before baking. The full recipe is presented here and I hope you enjoy this classic French version of: Galettes Bretonnes.
Sift together the four and baking powder into a bowl then add the sugar and mix thoroughly to combine. Form a well in the centre then add the egg, 2 egg yolks. Blend gradually, incorporating the softened butter a little at a time. Roll into a ball then cover with clingfilm and set aside to rest for 1 hour.
Cover a baking tray with baking paper then turn the dough out onto a lightly-floured work surface. Roll out to about 2.5mm thick then use a 7cm diameter pastry cutter to cut the dough into rounds. Using a fork draw hatches on the surface of the galettes then arrange on your baking tray. Brush with the remaining egg yolk then transfer to an oven pre-heated to 200°C and bake for about 15 minutes, or until golden brown and cooked through. Allow to cool before serving.
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