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.

10 comments:

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

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

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

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

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  5. 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.

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

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

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

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  9. 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.

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  10. Dangerously delicious! Yours look perfect...I could eat way too many of these. Yikes! Easy to make, too, so that's a nice bonus.

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