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.
YUm!! Having a cup of tea right now and it looks lonely without this cookie! :P
ReplyDeleteRosella jam? Do tell!!!! Your cookies are perfect!
ReplyDeleteThere is a lot to like about these buttery cookies and rosella jam!
ReplyDeleteOh you really make them corked with a cork!! My nan made rosella jam, I remember eating it!!
ReplyDeleteyour 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.
ReplyDeleteI had to look up what Rosella jam was. These were a hit with us too.
ReplyDeleteThese look very sweet and remind me of jammie dodgers and thumbprint cookies (both good things!) :)
ReplyDeletesounds yummy with rosella jam! i never see that where i live.
ReplyDeleteThey 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.
ReplyDeleteDangerously 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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