Galette is a French term that’s used to describe any form of baked goods that’s round in shape. Interestingly French Canada uses this term to describe cookies. So this recipe is basically on how to make a peanut butter cookie, but a type of French cookie/biscuit to be exact.

For those of you who don’t know, the main differences between cookies and biscuits are usually from the textures and shapes. Biscuits are considered more clean cut and symmetrical while cookies are usually more chunky and crinkly shaped. The texture of biscuits are more light and crispy whilst cookies tend to vary from chunky, crispy, chewy and soft.

The type of galette in this recipe is called Galette Bretonne biscuits. The first time I encountered Galettes Bretonnes was actually at the Japanese cake shop, Chateraise. It’s a Japanese cake shop, but it is very much influenced by French pastries. What caught my eye was the cute little glossy pattern on top of the biscuit, which was very appealing. These peanut butter biscuits are slightly more sandy and dry than a regular biscuit since there aren’t a lot of wet ingredients used for this particular baked good.

To make this peanut butter biscuit, you will need a hand-mixer since mixing the butter until fluffy is an essential step. You might take a while when only using a manual whisk.

This type of snack is traditionally a butter biscuit, but I decided to make it peanut butter flavour to make my twist on his classic French treat.

The type of peanut butter that I used is the chunky type. The reason for this is that the chunky ones leave a bit of peanut texture into the cookie without adding too many peanuts. If you don’t like chunky peanut butter, you can always substitute for the smooth one.

Once you’ve made the peanut butter biscuit dough, you will realize how dry it is. The dough might not come together that easily, so you need to use your hands to gather the dough. Once the dough has come together it’s one of the easiest doughs to work with. I used a round cookie cutter but any other shapes you want to make with this are fine as well. In this peanut butter biscuit recipe, you can always play around with the shape of the biscuit to make it more fun and creative.

The last thing that I need to mention before making this peanut butter biscuit that when you make the pattern on top of the biscuit, make sure to put a bit of pressure on your tool so that the pattern is noticeable after it bakes. You can also play around a lot with the pattern and make it anything you want!

Additional Notes from Author:

• Baking at low temperatures for a longer time helps develop a crispier interior.
• The ratio of the egg wash is 1:1, half milk, half beaten egg.