Tuesday, March 7, 2017
TWD: "Corked" Breton Galettes
Over the years, I've accumulated a bowlful of corks from various kinds of wines. I never quite knew what I'd do with them, but enjoyed reading the names/messages on the corks themselves.
Well, that all changed the other day when I made the first March cookie from Dorie's Cookies, the 'corked' Breton galettes (page 291). I suppose I don't need this many corks, and I'm wondering how the champagne corks would work with their handle-like tops.
I made a batch of twelve for the first round. Because it's a slice-and-bake cookie, you can easily bake them on demand, storing the dough cylinders either in the refrigerator or the freezer. I have to admit that I ate most of them without filling (easier to store that way). The filling I did use was Dutch apple jam that I had picked up from a Nebraska-only store the last time I was in Lincoln, Nebraska. I debated using lemon curd or chocolate ganache or cherry jam, but those are for the future, especially since I didn't bake all the cookies at once.
These cookies are also handy if you need either a variety or flexibility of fillings. I do have friends that don't like chocolate (gasp!), but I would be able to accommodate all tastes, chocolate and non-chocolate alike with these galettes.
All in all, these cookies were a great success. Hop over to the Tuesdays with Dorie website to see what the other bakers did.