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.
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.
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.
Serving Size galettes