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
Set a rack in center of the oven. Preheat oven at 350 °F (180 °C). Grease two cookie sheets.
In a large bowl, beat shortening, butter and brown sugar 2 Minutes. Add egg and beat until well blended.
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.
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
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
Directions
Set a rack in center of the oven. Preheat oven at 350 °F (180 °C). Grease two cookie sheets.
In a large bowl, beat shortening, butter and brown sugar 2 Minutes. Add egg and beat until well blended.
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.
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
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.
