Belgian Galettes

Granny Tassin’s Galette Recipe 

Yield – about 5 dozen galettes

Belgian galettes on plateINGREDIENTS
2 pounds all-purpose flour (sifted)
1 pound of rice flour (sifted)
2 cups white sugar
12 eggs
1 lb butter
1 tablespoon vanilla extract
1 tablespoon salt
3 tsps of baking powder
3 tablespoons whiskey


  1. With an electric beater, cream butter and white sugar. Beat eggs separately and add along with the vanilla, salt, and liquor (if desired………..riiiiiight!).
  2. Add sifted flour little by little. It will work in but it takes a while and depending on your mixer, the last amount may have to be done by hand.
  3. Refrigerate dough overnight.
  4. Have plenty of people to help.
  5. Start with a tablespoon and a half of dough rolled into a little “cigar stub” shape; two units will fit the cookie iron.
  6. When cooking use a clock with minute measurement.  It takes two and a half minutes to cook.  Start timing from the first change of minute (which means the first side will cook for 1 minute plus time leading up to the start point).
  7. Flip iron after a minute and cook for a second minute; – it’s a trial and error process at first until you get a handle on the temperature of the gas burner and the heat retaining capabilities of the iron.

A properly cooked galette will be golden and after cooled, crisp.