A French Treat: Galettes

by zesty on March 25, 2009 · 19 comments

Happy Wednesday! As I write this, I am still in Antigua and was able to take some more pictures of the beautiful scenery while out at lunch yesterday. The weather has been excellent as well as the food. I tried to take a couple of pictures of my lunch at “THE STICKY WICKET“.   Cricket is very popular here and this place is connected to the ever famous Stanford 20:20 Stadium. I attached the pictures near the end of this post.

Well remember how I promised to feature some baked goods this week?  This post will not let you down!  Before we begin, lets talk about these little morsels of goodness.  I first had these when I was a little grasshopper compliments of my grandmother who, as you might have guess by the title of this post, was French.


To describe galettes, they are like biscuits but with a tighter texture and more compact. The addition of a little bacon fat make these “UNBEATABLE“.   Whether you push a little indent in the middle of these for some molasses, smear some butter on them or dip them in your next over easy egg yolk – you will fall in love with these and possibly become addicted.

These are not the easiest treat to make as they are a cross between a homemade biscuit (which are pretty simple) and a homemade roll ( which can be time consuming due to the kneading process).



  • 4 Cups white flour
  • 2 Tsp. salt
  • 1 Tsp. baking powder
  • 3/4 Cup butter (plus a little bacon fat if you have some)
  • 1/2 Cup-3/4 Cup ice cold water


  1. Preheat Oven to 400 F.
  2. Add the first 4 ingredients into a large mixing bowl and combine well.
  3. Add enough cold water to make it stick together.
  4. Let stand 1/2 Hour.
  5. Knead dough (2 minutes) then cut into small chunks.
  6. Once in small chunks, begin to knead each piece and shape into a small circle as if you were making rolls.
  7. Place on an non greased cookie sheet and bake until golden brown (about 20 minutes)
  8. galettes3

  9. ENJOY!

Zesty Tip: When working with dough, there is a fine line with “over – working” the dough which will cause the galettes to be tough. Take your time and experiment and when in doubt, under work the dough and you will be OK in the long run.

I really hope you enjoy the family pastry and I hope you try it in your kitchen.

Antigua: Day 2

A view outside the Sticky Wicket

A view outside the Sticky Wicket

A view outside the Sticky Wicket

A closer view outside the Sticky Wicket

A view outside the Sticky Wicket

A view inside the Sticky Wicket

A view outside the Sticky Wicket

Warm Foccacia bread to start

A view outside the Sticky Wicket

The Sticky Wicket wrap and Fries ( avocado, beans , chicken, tomatoes... yummy)

A view outside the Sticky Wicket

A shot from the field grass

A view outside the Sticky Wicket

The back entrance to the wicket

A view outside the Sticky Wicket

The Cricket Field

Have a great day


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