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Galettes Nantaises

Nantes shortbread recipes - a French classic biscuit

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Equipment

  • Bowl
  • Cutter
  • Spatula
  • Baking sheets, lined
  • Rolling pin
  • Pastry brush

Ingredients

  • Plain flour – 135g (I used Shipton Mill's soft cake and pastry organic white)
  • Ground almonds – 35g
  • Unsalted butter – 80g
  • Salt – large pinch
  • Caster sugar – 70g plus extra for dusting
  • Egg yolk

Method

  1. Turn your oven on to 160C fan / 170C conventional
  2. Mix everything together apart from the egg yolk and bring together into a ball
  3. On a surface dusted with flour, roll out to about 3mm thickness
  4. Press out using your chosen cutter and place each biscuit on the lined baking tray, being careful to leave a gap between each biscuit, as they do spread a little
  5. Lightly beat the egg yolk, then use it to brush the top of each biscuit
  6. Sprinkle over a little caster sugar onto each biscuit over the top of the egg wash
  7. Bake for about 15 minutes

Added by: Lynn Clark


Tags: Biscuits

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