Galette Bretonne Butter Sandwich Cookies｜Ohyoo Cooking

· · Ingredients： · Galette Bretonne Cookies Unsalted butter 80g Salt 1g Powdered sugar 40g Egg yolk 18g Rum 8g Cake flour 135g Almond powder 18g · Italian Meringue Butter Cream Unsalted butter 100g Egg white 30g Sugar 40g Water 20g Rum-stained raisins 35g · Baking： 160°C/320°F 20min · How to make： 1. First, soften the unsalted butter at room temperature and mix well with salt and powdered sugar. 2. Add the egg yolks and stir well, then add the rum in small portions and mix until completely combined. Add the cake flour and almond flour, mix into a dough, roll out to a thickness of 3mm and chill. 3. Take out the chilled dough, cut out the cookies using an oval mold, brush with egg yolk mixture and bake. 4. To make the Italian egg white butter frosting, soften unsalted butter at room temperature and set aside. 5. Pour sugar and water into a pot and cook to 118℃/244°F, when the temperature is around 100℃/212°F, start to whip the egg whites, then add the cooked syrup slowly into the whipped egg whites and continue to whip to cool down. 6. When the egg whites drop to about 30℃/86°F, add the butter in batches and beat until smooth and shiny, mixed with the rum-stained raisins (raisins and rum mixed and marinated for at least one night before use). 7. Put in a laminating bag, squeeze on the cookies, refrigerate and serve. #SandwichCookies #GaletteBretonne #ohyoocooking