Buttery Breton Flat Cake – a splendid afternoon tea treat!
Buttery Breton Flat Cake
Breton flat cake, known as galette Bretonne, is traditional throughout Britanny, the region in the north west of France.
It is a delicious rich buttery cake with a crunchy texture. It is so good and very easy to make at home.
France is well known for its gorgeous butter and cream and this is just one of the recipes which is made from their own produce and has been handed down through the generations.
A very simple but beautiful cake it would make a wonderful dessert or as an afternoon treat with a cup of coffee! To me it is for anytime of day and I assure you it will not last long!
Breton Flat Cake Is A French Butter Cake
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Yield
9 in Cake
Author
Judith Coates
Prep time
30 Min
Cook time
30 Min
Inactive time
20 Min
Total time
1 H & 19 M
Buttery Breton Flat Cake
A traditional Breton flat cake which is crunchy, rich and buttery! This classic French cake is an easy recipe and a great anytime treat.
Ingredients
Breton Flat Cake
(6 oz) 1 cup plain flour
(3 oz) ½ cup castor sugar
2 egg yolks
(4 oz) ½ cup butter (Soft, at room temperature cut into small pieces.)
1 dessert spoon orange flower water
Pinch of salt
Instructions
First, sift the flour and salt onto your working surface or your pastry board.
Make a well in the middle.
Put the orange flower water, sugar and egg yolks into the well (keep a teaspoon of the egg yolk to glaze).
Use your fingers to mix the egg, orange flower water and sugar together.
Now add the butter and continue mixing with your fingers, gradually mix the flour into the mixture.
Knead for a short time only as it must not be handled for long.
Wrap the dough in cling film and place in the refrigerator for about an hour.
Place the dough into a flan tin and using your fingers and knuckles, spread the dough to the sides of the tin.
Add a teaspoon of water to the reserved egg yolk and brush over the dough to glaze.
Lightly prick the dough over the surface.
Place in the oven at 350F(170C,Gas 4) for about 30 minutes or until golden brown.
Allow to cool as this is important for the texture of the cake. Once cool it will have a wonderfully crunchy texture with a buttery taste that's just divine.
The nutritional information for this recipe has been calculated electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section.
Excellent site with some old favourites together with some recipes which were new to me.
Andrew Cook
This Website is AMAZING! I was raised by my stepmother who was born in France and grew up eating this food! Every Sunday we would go to her mothers house and eat, I have been trying to recreate these recipes on my own and have failed miserably. THANK YOU for having these recipes for use! They are FANTASTIC!