This recipe is Galette Bruton. Galette Bruton is a confection from the Brittany region of France. Since Brittany is a coastal region, salt has been produced in abundance since ancient times. As a result, salted butter with salt added to the butter became famous. It is said that a lot of dairy products are produced in Brittany. The confection I started with this salty butter is the Galette Bruton. Recipes by adding salt to unsalted butter are now popular. If you look at the recipe, the butter content is very high compared to other snacks. Instead of spreading lots of cookies in the oven. The texture is lightly crumbly and the buttery flavor is very, very strong. Because this cookie contains a lot of butter. The choice of butter greatly affects the taste of the cookies. It is delicious even if you just make it with regular butter, but it will taste much better if you use high quality fermented butter!
♥ Ingredient
For 9 pieces
120g unsalted butter
70g powdered sugar
20g egg yolk
110g soft flour
12g almond powder
1g baking powder
2g salt
8g dark rum
♥ Recipe
1. Use a spatula to gently stir in the softened butter at room temperature.
2. Add powdered sugar and salt and mix gently with a spatula until the ingredients are evenly mixed like a cream.
3. Divide the yolks and rum into the buttermilk batter into two parts while stirring with a spatula to mix well.
4. Sift soft flour, almond flour and baking powder and mix as cut to form a ball.
5. Place the finished dough between two sheets of plastic or parchment paper and roll it out to a thickness of 1 cm.
6. Put in the refrigerator for 2-3 hours or in the freezer for about 1 hour.
7. Cut out the cooled and hardened dough with a 6cm round cookie cutter and place it in the mold.
8. Spread the yolks thinly over the surface of the biscuits twice with a brush and shape with a pointed fork.
9. Bake for 30 minutes at 170℃ for top heat and 160℃ for bottom heat using Wiswell Enhance’s top and bottom heating function. Important: If the cookies are undercooked, they may not generally be crispy and may have a soggy texture in the middle. You have to bake for a relatively long time until the color is dark enough, the moisture inside is gone, then the cake is crispy.
10. Storage: After cooling, the individual package can be stored at room temperature for about 4 days. It can be stored in the freezer for 3 weeks to 1 month.
