When you bake as much as SWEETTABLESCAPES does, you’re always left with too many egg whites (meringue, anyone?) or egg yolks. In the latter case, we jump at the opportunity to make this delicious, buttery French dessert which is the cookie version of the traditional “galette bretonne”. If too lazy, we can always buy a pack of the ever-popular Galettes du Mont St Michel
(order them here) but this homemade version is just too yummy to not try…and you’ll be using these forlorn egg yolks!!
. 6 egg yolks. lightly beaten
. 2 1/4 cups all-purpose flour
. 3/4 cup sugar
. scant 1 cup salted butter at room temperature (salted butter from Normandy is the traditional butter used for this recipe)
. 1 TBsp milk
1. Preheat oven to 350F and line baking sheet with parchment paper. Mix 1 TBsp of egg yolks with the milk to make a glaze.
2. Put flour, egg yolks, sugar and softened butter into a bowl and work them together by hand until they form a sticky dough.
3. Using floured hands, pat out the dough to about 1/4 inch thick and cut rounds with cookie cutter. Transfer rounds to prepared baking sheet, brush each with a little egg glaze and, using the back of a knife, score with lines to create a lattice pattern.
4. Bake for about 12-15 minutes, until golden. Cool on baking sheet then carefully remove to a wire rack to cool completely.
(You can also make a large “galette” cake by patting dough into a 9-inch springform pan. Brush with egg glaze and score, as you would the cookies and bake for 45 minutes to 1 hour, until firm to the touch and golden brown.