Brown sugar Galettes

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This recipe is an adaptation of the delicious Galettes my grandmother Anna Mongrain baked for me when I was a child.

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Brown sugar Galettes

This recipe is edited in gram to help your learn  how to use a kitchen scale. If you don’t have a kitchen scale you can bake the galettes using the volume measure. I invite  you to read this article to learn how to use a scale to prepare your meal. I use mine almost everyday since over 30 years.

Save time cooking with a scale:
Cooking with a scale to save time

 

This recipe is an adaptation of the galettes  my grandmother Anna Mongrain baked for us  when I was a child. She rolled out the dough and cut rounds but I decided to simplify the recipe by dropping spoonfuls of dough on the sheet to save time. The galettes are at their best for 2 days so I suggest to freeze the galettes you are not planning serving within this time frame.

Yield: about 20 galettes

Preparation30 minsCooking45 minsTotal1 hr 15 mins

  cup (65 g) vegetable shortening
  cup (75 g) butter, at room temperature
 1 cup (200 g) dark brown sugar OR half light half dark
 1 large egg
 3 cups (375 g) all-purpose flour
 1 cup (250 ml) milk
 2 tsp (10 ml) baking powder

1

Set a rack in center of the oven. Preheat oven at 350 °F (180 °C). Grease two cookie sheets.

2

In a large bowl, beat shortening, butter and brown sugar 2 Minutes. Add egg and beat until well blended.

3

In another bowl, mix flour and baking powder. Add half of flour and half of milk and beat until well blended, Add remaining flour and milk and beat until just combined scraping once.

4

Drop 8 large heaping tablesoonfuls on a sheet and bake one sheet at a time 12 à 15 minutes until a toothpick inserted in the bias of a galette comes out clean. For more time: 1 minute

5

Let stand 2 minutes, then remove to a rack to cool. Store in an airtight container. Get the second sheet ready while the first one is baking.

Ingredients

  cup (65 g) vegetable shortening
  cup (75 g) butter, at room temperature
 1 cup (200 g) dark brown sugar OR half light half dark
 1 large egg
 3 cups (375 g) all-purpose flour
 1 cup (250 ml) milk
 2 tsp (10 ml) baking powder

Directions

1

Set a rack in center of the oven. Preheat oven at 350 °F (180 °C). Grease two cookie sheets.

2

In a large bowl, beat shortening, butter and brown sugar 2 Minutes. Add egg and beat until well blended.

3

In another bowl, mix flour and baking powder. Add half of flour and half of milk and beat until well blended, Add remaining flour and milk and beat until just combined scraping once.

4

Drop 8 large heaping tablesoonfuls on a sheet and bake one sheet at a time 12 à 15 minutes until a toothpick inserted in the bias of a galette comes out clean. For more time: 1 minute

5

Let stand 2 minutes, then remove to a rack to cool. Store in an airtight container. Get the second sheet ready while the first one is baking.

Brown sugar Galettes

 

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