Galettes Briardes

Aromatic, crusty Brie-flavoured biscuits.

For 4

200 g (7 oz) ripe Brie

70 g (2 ½ oz) unsalted butter, diced

2 egg yolks

pinch salt

pinch freshly ground white pepper

pinch freshly grated nutmeg

250 g ((9 oz) plain white flour

1 tbsp milk

Trim the cheese of any hard or brown bits of rind.  Mash it in a mixing bowl, add the butter, egg yolks, salt pepper and nutmeg, and blend.  Gradually add the flour and knead everything together until a rather stiff, smooth dough is obtained.  If necessary add a few drops of cold water.  Wrap in aluminum foil and chill for 1 hour.

         On a lightly floured surface, roll out about 6 mm (1/4 in thick   Cut serrated rounds of about 7 cm (3 in) in diameter.  Arrange on lightly oiled baking sheets, score lightly in a criss-cross pattern with a fork, brush with milk and bake in a fairly hot oven (190 C/375 F/gas mark 5) for about 15-20 minutes or until golden brown.  Cool on a rack.

From:  Peter Graham, Classic Cheese Cookery.  London, Penguin, 1988 

Home-made

Store-bought 



See also:  The Varieties of Brie (Link)