Basic galette bretonne


Galette Bretonne is a traditional confectionery from the Brittany region of France.It is characterized by thickly baked sweet and salty sucre dough flavored with rum.


  • Unsalted butter 84g
  • Fine granulated sugar 48g
  • salt (granules) 1g
  • egg yolk 12g
  • Weak flour 110g
  • skinless almond poodle 12g
  • baking powder 0.5g
  • Rum 12g
  • eggyolk for brushing approximately 10g


  1. Add granulated sugar and salt to the softened butter and mix evenly.
  2. Add the egg yolk and rum and mix evenly.
  3. Add the sifted flour and mix until there are no lumps.
  4. Place the dough between OPP sheets and roll it out to a thickness of 1cm.
  5. Chill the rolled out dough in the refrigerator for about 2 hours until firm.
  6. Cut the chilled dough into 5.5cm pieces and place them on a baking sheet lined with a sheet or baking sheet that will make delicious cookies.
  7. Use a brush to apply eggyolk to the surface of the dough.
  8. Add a pattern using a fork.
  9. Cover the dough with a 6cm cercle and bake in an oven at 170℃ for about 25 minutes.
  10. Once baked, cool it on a cake cooler and it’s done.

Girl in a jacket