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A stack of four biscuits tied together in a purple ribbon Tried & Tested

Galette Breton Comme Mamie

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The delectable flavours in these delicious biscuits make them a real winner. This recipe was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:easy

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Ingredients

  • 350g 12½ oz Plain white flour (we like Allinson) Plain white flour
  • 250g 8⅞ oz Butter (unsalted)
  • 250g 8⅞ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 6 6 Egg yolk(s) (free range)
  • pinch pinch Salt
  • 2tbsp 2tbsp Dark rum
  • 100g 3½ oz Prunes sliced
  • 2tsp 2tsp Vanilla bean paste (we like Nielsen-Massey) Vanilla bean paste

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180° (fan 160°C, gas mark 4). Add the sugar and sifted flour in to a bowl and then rub in the butter with your fingers.

    Ingredients for this step

  2. Classic mode Step 2

    Add in five yolks, a pinch of salt, some rum and the vanilla paste to make a dough. Knead the mixture on a floured surface.

    Ingredients for this step

    • 5 5 Egg yolk(s) (free range)
    • pinch pinch Salt
    • 2tbsp 2tbsp Dark rum
    • 2tsp 2tsp Vanilla bean paste (we like Nielsen-Massey) Vanilla bean paste
  3. Classic mode Step 3

    Tear off a bit of the mixture and push down in to small greased tins, half-filling each. Layer the sliced prunes on top and then cover them with another layer of the biscuit dough. Repeat this process with the rest of the mixture to create around 5-6 biscuits.

    Ingredients for this step

    • 100g 3½ oz Prunes sliced
  4. Classic mode Step 4

    Brush each cookie surface with the yolk of your final egg and then fork with a traditional design. Place in the oven for 20 – 25 minutes. Once cooled, serve and enjoy.

    Ingredients for this step

    • 6 6 Egg yolk(s) (free range)