Tuesdays with Dorie DC: “Corked” Breton GalettesMarch 7, 2017 at 6:07 pm | Posted in cookies & bars, DC, groups, sweet things, tuesdays with dorie | 10 Comments
Tags: baking, cookies, jam
These “Corked” Breton Galettes are like the French version of thumbprint cookies. They’re made just like shortbread slice and bakes…you put a nice fat slice into the cavities of a greased muffin tin, so they bake uniformly round. I suppose because they are on the thick side, they bake up with a very pleasing chew to them. If you’re wondering what’s with the “corked” thing, it’s because right out of the oven you press a wine cork into the center of each cookie, making a little divot to hold a spoonful of jam. I have like a dozen open jars of jam in the fridge, some homemade, others shop-bought. I like recipes that help me go through them. Here, I took out two homemade ones– sour cherry and black plum.
Oh mon Dieu, these are delicious! The traditional cookies use salted butter from Brittany, which I was able to do here because I always keep a nice salty (usually French) butter in the fridge for toast. Dorie does give unsalted butter instructions, though, amped up with extra fleur de sel because you are supposed to really notice it here. If you dig a salty-sweet combo like I do, then you should certainly give these a try…slightly classier than potato chips and ice cream…not that I don’t eat that, too…
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That’s so random
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