---
title: Galettes Normandes | Pastry1 Magazine
description: Learn how to make these galettes normandes, the perfect treat to accompany tea or coffee. Recipe by Kévin Burnouf.
---

[Magazine ](https://www.parisgourmet.com/magazine)

# [Galettes Normandes | Pastry1 Magazine](https://www.parisgourmet.com/magazine/galettes-normandes)

 Written by [Charlotte Brown](https://www.parisgourmet.com/magazine/author/charlotte-brown) | Jun 17, 2024 9:31:20 PM

INSPIRED PAR A RECIPE PAR PIERRE LACAM (1865)

BY KÉVIN BURNOUF, LA MAISON DU BISCUIT

Makes around 150 shortbread biscuits

CHEF'S TIP: One of the secrets of a good biscuit, whether it's a financier or a short- bread, is not to over knead the dough once the flour has been incorporated. Otherwise, it gives the biscuit a rather elastic chew once in the mouth.

 

INGREDIENTS

375 g of soft butter  
250 g cane sugar  
180 g chilled whole eggs  
15 g baking powder  
5 g salt  
1,000 g T55 flour  
Egg yolk as required for the egg wash

METHOD:

Mix butter, sugar, eggs, baking powder and salt until creamy.  
Add flour and knead lightly.  
Form rolls of dough around 4 cm in diameter. Chill for four hours.   
Cut into pieces around one centimetre thick. Brush with egg yolk and scrape with a fork.   
Bake for 12 minutes in a convection oven at 200°C (3⁄4 damper open).

## Focus on ingredients

Biscuit making: why use chilled eggs?

Kévin Burnouf believes it's best to use chilled eggs when making biscuits. ‘Egg products are a good alternative to the use of 'freshly cracked eggs', but they don't have the same texturising power, as they generally undergo heat treatment to increase preservation,’ he points out. Fresh eggs have a slightly gelatinous texture, unlike egg products, which are very liquid. They also add extra flflavour to the fifinished product.

[View full post](https://www.parisgourmet.com/magazine/galettes-normandes)

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