Les petites galettes du chalet
Small butter cookies from the chalet
- 3 egg yolks + 1 extra for glazing
- 370 g all-purpose flour (T55)
- 200 g semi-salted butter
- 120 g light cane sugar
Cream* the softened** butter, egg yolks, and sugar together.
Add the flour and mix until combined, without overworking the dough.
Chill in the refrigerator for at least 1 hour.
Preheat the oven to 160°C (320°F). Roll out the dough with a rolling pin (the biscuits should not be too thick), and cut them as you like (using a round fluted cookie cutter, for example, or a pastry wheel for more or less regular diamond shapes). Brush with a beaten egg yolk mixed with a little cream or milk, then draw crisscross patterns with a fork.
Bake for 20 minutes. Let cool on a wire rack.
A bit of technique, my friends:
To cream the butter with the sugar (and here, also the egg yolks) means to vigorously mix the softened butter with a spatula or small whisk until it forms a smooth, creamy mixture with its companions.
Softened butter or in French, Beurre pommade refers to butter that has been softened and worked with a spatula until pliable and smooth.
What to do with the egg whites?
Of course, don’t throw them away! They can be kept in the refrigerator for a few days in a covered or wrapped container; you can use them to make hazelnut meringues, financiers, or soft amaretti — or fold them into a soufflé…
These little biscuits are addictive, but they keep very well in a metal tin; together with 70% dark chocolate and the operas of Mozart and Rossini, they’re the best antidepressants I know. Joy at your fingertips!