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Small Breton galettes
Small Breton galettes, light and crispy, perfect for a snack or to take to school. This simple recipe requires only a few ingredients and no leavening.
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Cost Breakdown
Critical Success Points
- • Mix the butter and sugar until the mixture lightens.
- • Refrigerate the dough for at least 1 hour so it is workable.
- • Roll the dough to 3 mm thickness to achieve a crispy texture.
- • Brush with egg yolk and score the characteristic marks before baking.
Safety Warnings
- • Handle the hot oven with care; use kitchen gloves.
- • Raw egg yolk may contain bacteria; wash hands after handling.
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