Galettes de Pont-Aven — thin Breton butter biscuits
Galettes de Pont-Aven are butter-rich biscuits associated with the Breton town of Pont-Aven and its long-established biscuit tradition. Here, “galette” means a thin round biscuit, not a buckwheat crêpe. The form is also distinct from the thicker Breton palet: these biscuits are rolled fine, cut neatly and baked to a dry, crisp finish.
The dough is deliberately simple: wheat flour, salted butter, caster sugar and egg. Salted butter supplies both fat and seasoning, so no extra salt is added. The butter should be soft enough to mix but never melted; once the flour goes in, work only until a cohesive dough forms. A full hour of chilling firms the butter and makes the 3 mm rolling thickness easier to control.
Uniform thickness is more important than speed. Cut 6 cm rounds, reroll the scraps so the declared yield remains 30 biscuits, and leave enough space around each piece for even heat. Two sequential trays are baked at 180 °C. The biscuits are ready when the rims are clearly golden and the centres look dry; their final crispness develops as they cool completely on a rack.
