Galettes Blanches De Grand-Mère
Vicki Butts (lazyme)
Galettes were probably brought to Quebec with the first settlers from France.
From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny. No yield was given, so I'm guessing.
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- 2/3 c
- 1 c
- brown sugar
- 1 c
- 2 tsp
- baking powder
- 3 c
1Cream shortening and sugar. Add egg.
2Add dry ingredients alternating with milk. Dough will be soft and difficult to manipulate.
3Generously flour working surface and roll out a third of the dough at a time to a thickness of 1/2 inch.
4Generously dust top of dough before rolling out.
5Cut 3 inch circles of dough, lift carefully with spatula, shake off excess flour by rapidly shifting galette between hands and place on a lightly greased cookie sheet leaving a 2 inch space between galettes.
6Bake in middle of oven for 15 minutes at 350F.
7Remove galettes from baking sheet with spatula and cool on wire rack.
8Store in airtight container to prevent drying out and loosing their soft texture.