Galletti is a traditional Maltese recipe for a classic water biscuit made from a yeasted flour and butter dough. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Galletti.
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Ingredients:
1kg self-raising flour
1 tsp salt
50g fresh yeast
1 tsp sugar
250ml warm water
60g melted butter
Extra warm water, as needed
Method:
Dissolve the yeast and the sugar in a cup of warm water then set aside to allow the yeast to activate, until the mixture is frothy (about 10 minutes).
Sift together the flour and the salt into a large bowl, then add the melted butter. Mix lightly then add the activated yeast mixture, stirring until well combined.
Bring the ingredients together as a dough, adding more warm water as you go until you get a pliable but non-sticky dough.
Turn the dough out onto a lightly-floured work surface then knead until smooth and elastic. Shape into a ball, place in a greased bow, cover with a damp tea towel then set aside to prove in a warm spot for an hour.
At the end of this time, turn the dough out onto your work surface. Knock back then knead lightly once more.
Cut the dough into small portions. Roll each of these out as thinly as possible (you can use a pasta machine) and with a pastry cutter or a glass cut the pastry in small circles.
Transfer each round of dough onto a baking tray lightly dusted with flour. Once all the dough has been used up, transfer the baking trays to an oven pre-heated to 180C. Bake for about 8 minutes until puffed up and golden brown.
