Galette Breton Comme Mamie - recipe

Ingredients

Recipe , Eric lanlard , Biscuits , Breton , Comme , Galette , Mamie

1
Preheat the oven to 180° (fan 160°C, gas mark 4). Add the sugar and sifted flour in to a bowl and then rub in the butter with your fingers.

For this step you'll need:
- 350g Plain white flour
- 250g Butter (unsalted)
- 250g Unrefined golden caster sugar
2
Add in five yolks, a pinch of salt, some rum and the vanilla paste to make a dough. Knead the mixture on a floured surface.

For this step you'll need:
- 5 Egg yolk(s) (free range)
- pinch Salt
- 2 tbsp Dark rum
- 2tsp Vanilla bean paste
3
Tear off a bit of the mixture and push down in to small greased tins, half-filling each. Layer the sliced prunes on top and then cover them with another layer of the biscuit dough. Repeat this process with the rest of the mixture to create around 5-6 biscuits.

For this step you'll need:
- 100g Prunes sliced
4
Brush each cookie surface with the yolk of your final egg and then fork with a traditional design. Place in the oven for 20 – 25 minutes. Once cooled, serve and enjoy.

For this step you'll need:
- 6 Egg yolk(s) (free range)

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