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Brown sugar Galettes

Yields20 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

These Quebec galettes are adapted from my grandmother Anna Mongrain recipe. They have a soft yet lightly dense texture, somewhere between a cake and a cookie.

Brown Sugar Galettes

  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

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.

Nutrition Facts

Serving Size galettes

Servings 20