Galette cookies are of two types: dry (crackers) and fatty, which contains up to 18% oil. Depending on the composition, biscuit biscuits can be stored from 6 months to 2 years without losing their nutritional qualities.
Galette cookies: how to bake?
Ingredients:
– 200 grams of butter; – 200 grams of milk; – 200 grams of powdered sugar; – 400 grams of potato starch; – 600 grams of premium wheat flour; – ½ teaspoon of baking soda; – 1 teaspoon of lemon juice; – ½ teaspoon of vanilla powder.
Softened butter must be thoroughly ground with powdered sugar, starch and flour. Add vanilla powder and soda slaked with lemon juice. Mix well. Then pour in milk, preheating it to room temperature, and knead a hard dough. Cover the dough with a paper towel and leave to rest for 20 minutes.
To make the cookies thin and flaky, the dough must be rolled out thinly. For this, it is very convenient to use a pasta machine. If there is no such machine, the dough is rolled out by hand: the thinly rolled layer must be folded several times and thinly rolled out again. Place the crust on a baking sheet and cut the cookies into a cookie cutter.
Traditional biscuit has a rectangular shape, but if you wish, you can cut out diamonds, circles, stars, and so on.
Poke holes in the cookies with a fork and put them in the oven. Bake biscuits for 4-6 minutes at 180 ° C.
Galette bran biscuits: recipe
Ingredients:
– 500 grams of wheat flour; – 100 grams of refined sunflower oil; – 2 tablespoons of wheat bran; – 15 grams of dry yeast; – 200 grams of water; – salt; – sugar.
The yeast must be diluted in warm water. Add 2 tablespoons of flour, a pinch of salt and sugar, and mix thoroughly and put in a warm place. When the dough rises, transfer it to a large bowl and add flour, butter and bran. Knead the dough and leave to age for 3 hours.
The matching cookie dough should be cut into small pieces and rolled out thinly one by one. The thickness of the layer is determined at will: biscuit biscuits can be either very thin or slightly thicker.
Seafarers often call biscuits “sailors’ cookies”, “ship cookies” and even “midshipman’s nuts” and take them on trips
Then you need to cut out cookies of any shape from the rolled dough and put it on a baking sheet lined with baking paper in advance. Each cookie should be pierced in several places with a fork. This is done so that the biscuits do not swell during baking. After 10-15 minutes, put the biscuits in an oven preheated to 180 ° C. The baking time depends on the thickness of the cookie: the thinner the dough is rolled out, the faster the biscuits will be ready.