Tuesday, March 21, 2017

TWD - "Corked" Breton Galettes



For this week's Tuesdays with Dorie (Dorie's Cookies), I made "Corked" Breton Galettes.  In reality, these are buttery shortbread formed by cutting discs off a log of dough, baking in a muffin tin, and using a wine cork to make an indentation in the cookie while still hot, to be filled with whatever sweet filling you like.

I filled my cookies with Rosella jam - because I could.

I loved these sandy, buttery little cookies.  Yet another hit from Dorie's Cookies.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

9 comments:

Lorraine @ Not Quite Nigella said...

YUm!! Having a cup of tea right now and it looks lonely without this cookie! :P

Mardi Michels said...

Rosella jam? Do tell!!!! Your cookies are perfect!

flour.ish.en said...

There is a lot to like about these buttery cookies and rosella jam!

2paw said...

Oh you really make them corked with a cork!! My nan made rosella jam, I remember eating it!!

Summer said...

your cookies look so nicely brened around the edges. Yum! Now I'm off to see what Rosella jam is. I've never heard of it.

Diane Zwang said...

I had to look up what Rosella jam was. These were a hit with us too.

Kari said...

These look very sweet and remind me of jammie dodgers and thumbprint cookies (both good things!) :)

steph- whisk/spoon said...

sounds yummy with rosella jam! i never see that where i live.

Teresa said...

They sound so good! I love how perfect the shape is with the help of the muffin tin - it's one of my favourite new techniques from this book.