Galette cookies are dry, lightly sweet, low-fat diet cookies. I had wanted to make homemade dry galette-style cookies for a long time — similar to "Maria" cookies — since my husband, my daughter, and I all enjoy that type of cookie. The presence of palm oil, margarine, or worse, some vague "cooking fat" in store-bought cookies always bothered me (one can only guess what the manufacturer means by that). I put together this recipe by reading the ingredient list on a package of store-bought cookies and eyeballing the proportions. I left out all the unnecessary additives, swapped the palm oil for vegetable oil, and replaced the powdered milk with regular milk. The result is a really delicious cookie — in my opinion, better than most store-bought versions. It's crisp and crunchy yet delicate, and I'm very happy with how it turned out. I especially liked the version made with half whole wheat and half all-purpose flour, though the all-purpose-only version is just as tasty. Makes approximately 40–42 cookies. P.S. By the way, these are also a great option for young children, especially if store-bought cookies cause an allergic reaction. For the very youngest ones, you can substitute water for the milk, skip the vanilla sugar, and reduce the regular sugar. Prepared that way, these cookies can be given to babies as young as 6–8 months.
Ingredients:
- 100 g flour (all-purpose, or half all-purpose and half whole wheat)
- 30 g starch (I used cornstarch)
- 2 tbsp vegetable oil, neutral-flavored
- 2 tbsp sugar
- 1 tbsp milk
- 1 egg
- 1 tsp vanilla sugar
- 1/2 tsp baking powder
- pinch of salt
How to cook galette cookies
In a bowl, combine all the remaining ingredients — vegetable oil, sugar, vanilla sugar, milk, egg, and salt.
Gradually add the dry mixture, stirring with a spoon at first. Then use your hands to bring the dough together into a ball and knead it briefly. If the dough is still sticky, add a little more flour. The dough should be soft, pliable, and non-sticky, but not stiff.
Next, roll the dough out very thin — this can be a bit tricky since the dough is low in fat. I rolled mine directly on an upside-down baking sheet. This is very convenient because you don't need to transfer the cut cookies anywhere and they won't lose their shape. If you prefer, you can roll the dough out on the counter and transfer the cookies to the baking sheet using a spatula. Roll the dough out very thin — about 2 mm. This is what gives the cookies their crunch (keep in mind they will puff up a bit from the baking powder). You can see that in some spots you can even see the baking sheet through the dough.
Prick each cookie with a fork, then place in an oven preheated to 180°C (350°F). Bake for about 10–15 minutes, depending on your oven. They're done as soon as they turn lightly golden.
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