Galettes Nantaises

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