These amazing caky shortbreads called galette or galettas are part of our Moroccan street food repertoire.
Along with the coconut macaroons I posted previously, they are anyone's favourite especially after school in the afternoon or even part of a breakfast formula (along with a juice or a traditional yoghurt called Raib).
Finding the proper recipe for these galettas is like finding gold. The ingredients to make them are very similar to the traditional Moroccan honey ghrouiba It's the texture and the size that changes.
These galettes make the glory of our national Mahlabas (see this post for more details about these Moroccan fast food shops).
Although there is never anything left to freeze, but I'd like to mention that these galettas are freezer-friendly.
Ingredients
Makes 20+ shaped 6 cm diameter before baking (they expand)
Prep: 10 min - baking: 15-18 min
Makes 20+ shaped 6 cm diameter before baking (they expand)
Prep: 10 min - baking: 15-18 min
- 3 eggs + 2 whites
- 300 ml of vegetable oil
- 250g of sugar
- 2 heaped tbsps of honey
- 14g of vanilla sugar
- 14g of baking powder
- Options for flavouring: zest of 1 lemon, 1 tsp of ground cinnamon or ground ginger.
- A pinch of salt
- 700- 750g of all purpose flour
Eggwash (optional)
- 1 egg yolk,
- Drops of vinegar
- 1 tsp of warm milk or water
- 1/2 tsp of soluble coffee (optional but gives a nice finishing)
Preparation
Beat the following ingredients until well combined: eggs + sugar + honey + vanilla sugar + salt + lemon zest
Add oil and combine.
Add baking powder and flower to form a dough which should NOT BE too dry neither sticky.
Form dough balls and slightly flatten them.
Egg wash and make patterns with a fork.
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| I made them with two different patterns, straight and circular. |
Bake at 180 degrees C until nicely golden..I reckon about 15-20 min depending on the thickness and the size.
These galettas taste better the next day..Although it's hard to wait, it's actually rewarding.