Galettes Bretonnes (Britanny Butter Biscuits)

In a medium bowl, cream together the softened salted butter and caster sugar until the mixture is pale and smooth.

Add the egg yolk and vanilla extract to the butter mixture, whisking until well combined.

Gradually stir in the all-purpose flour in three batches, mixing until a soft, crumbly dough forms. Do not overwork the dough.

Bring the dough together into a ball with your hands, flatten it into a thick disc, and wrap it in plastic film.

Refrigerate the dough for at least 30 to 60 minutes to allow the butter to firm up for easier handling.

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface to a thickness of approximately 5mm (1/4 inch).

Use a round cookie cutter (approx. 6-7cm) to cut out the biscuits and place them onto the prepared baking sheet.

Lightly brush the tops with a little extra egg yolk (optional) and use the back of a fork to press a decorative cross-hatch pattern onto each biscuit.

Bake for 12–15 minutes, or until the edges are lightly golden and the biscuits are set.

Allow the biscuits to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.