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Galette Cookies with Flaxseeds at Home
Instructions
Sift 260 g of plain white flour into a deep bowl – sifting aerates the flour and removes any lumps. Add 1 teaspoon of baking powder and mix thoroughly with a whisk so it is evenly distributed. You may need a little more or a little less flour depending on how it behaves – adjust as you knead.
Pour 110 ml of milk (warm water for the lean version) and 110 ml of vegetable oil into a small saucepan. It is better to use refined oil without a strong smell – unrefined oil gives the cookies a distinctive flavour that not everyone likes. Add 2 tablespoons of sugar and ½ teaspoon of salt.
Place the saucepan over medium heat and warm the mixture, stirring, until the sugar and salt have fully dissolved. Bring it to the boil – this is the crucial moment, because the boiling liquid “brews” the flour and creates the dense, crisp texture that is typical of galette cookies. As the flour is brewed, its starch gelatinises and the dough becomes pliable.
As soon as the liquid comes to the boil, take the saucepan off the heat and immediately pour it into the bowl of flour. Knead the dough quickly and vigorously with a wooden spatula or silicone spoon – you need to work energetically while the mixture is hot. At first the dough will be lumpy, but after 1–2 minutes of brisk mixing it will become smooth and uniform.
Let the dough cool a little (about 3–5 minutes) so you can work it with your hands. Add 3 tablespoons of flaxseeds – they give the cookies crunch and a nutty flavour, and significantly boost their nutritional value. Flaxseed is rich in omega-3 fatty acids, fibre and lignans. Work the seeds thoroughly into the dough, distributing them evenly.
The finished dough should be smooth, elastic, slightly oily to the touch and not sticky. If the dough is too sticky, add another 1–2 tablespoons of flour; if it is too dry and crumbly, add 1 tablespoon of vegetable oil. Shape the dough into a ball and let it “rest” under a tea towel for 5 minutes.
Line a baking tray with parchment paper or a silicone mat. Place the dough straight onto the parchment and roll it out with a rolling pin into a thin sheet 2–3 mm thick – this is the ideal thickness for crisp galette cookies. The thinner the sheet, the crisper the cookies; a thick one (5–6 mm) will be softer inside.
Using a sharp knife or a pizza cutter, cut the rolled-out dough into rectangles roughly 3×5 cm. You can also use cookie cutters of different shapes. There is no need to separate the cut pieces – the dough does not rise or spread during baking, so the cookies will break apart easily along the cut lines.
If you like, prick each rectangle with a fork – this is the classic look of galette cookies, with their characteristic pattern of little holes. The pricking also keeps the dough from puffing up during baking. Preheat the oven to 180 °C using the convection (fan) setting – the circulating hot air ensures even baking.
Bake the cookies for 20–25 minutes until golden brown. The baking time depends on the thickness of the dough and how crisp you want them: less than 20 minutes gives softer cookies; 25 minutes or more gives very crisp, well-browned ones. Keep an eye on the edges so they do not burn – they bake faster than the centre.
Take the tray out of the oven and let the cookies cool completely right on the parchment – hot cookies are soft, but they turn crisp as they cool. Break them apart along the cut lines into individual pieces. The galette cookies with flaxseeds are ready! I store them in an airtight container at room temperature for up to 2 weeks.
Tips
- 1
Roll the dough as thin as you can (2–3 mm) – this makes the cookies as crisp as possible, with a texture close to real shop-bought crackers. Thick cookies (5 mm or more) will stay soft inside.
- 2
Besides flaxseed, you can add sesame, sunflower seeds, pumpkin seeds, poppy seeds, or a mix of seeds. Each option gives its own unique flavour and extra nutritional benefit.
- 3
For a fully lean version, replace the milk with warm water – the taste barely changes and the cookies stay just as crisp. This is a great option for a fasting period or a vegetarian diet.
- 4
Store the finished cookies in an airtight tin or a plastic container with a lid – galette cookies stay crisp for a long time when kept properly, away from sources of moisture.
FAQ
Why did my cookies turn out soft instead of crisp? +
The dough was rolled out too thick, or the cookies were not baked enough. Roll the dough no thicker than 2–3 mm and increase the baking time to 25–30 minutes. The cookies also only become crisp once they have cooled completely.
Can I use wholemeal flour? +
Yes, but the cookies will be denser and darker in colour. For a better texture I recommend mixing wholemeal flour with plain flour in a 1:1 ratio – this keeps the goodness of the whole grain while keeping the texture pleasant.
How long do galette cookies keep? +
In an airtight container at room temperature, galette cookies keep for up to 2–3 weeks without losing their crisp texture. Do not store them next to open liquids or in a room with high humidity – the cookies quickly absorb moisture.
Can I leave out the flaxseeds? +
Yes, without the seeds you get classic galette cookies – crisp and neutral in flavour. However, flaxseed significantly boosts the nutritional value of the bake, adding omega-3 acids and fibre.
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