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.

Your Galette Bretonne is now ready to eat!