This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is super simple – dangerously so in fact… I’m crazy busy working on my manuscript, trying to get organised for my trip to Lyon at the end of the week (shooting photos for the book!) and tidying up other loose ends that come with end-of-term but I managed to sneak in a half-batch of these during a writing break on the weekend.
These are basically a thick shortbread disk (galette) shaped into a log, sliced and baked in muffin tins. When they are just out of the oven, you take a cork to the centre of the cookies to make an indentation in them which will later be filled with jam. Sounds simple, huh?
Ok, looking good, huh? Kind of. My cookies look a little more crumbly and cracked than Dorie’s do in the book and that’s just when they were in the tins… When I tried to take them out of the tins, I realised that I hadn’t actually buttered them. The cookies were REALLY hard to pry out (and these muffin tins are generally very non-stick).
I’ll be making these again when I have a little more time on my hands. Easy to make, cute to look at and tasty to eat – what’s not to love?!
You can find the recipe for Dorie’s Corked Breton Galettes on pp 291-292 of Dorie’s Cookies.
Want more cookie recipes? Order Dorie’s Cookies for yourself on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.