Classic Egg-Free Galette Biscuits
Very simple, tasty, for family tea time! Classic egg-free galette biscuits are dry, long-lasting cookies - firm yet crumbly. This baking is fairly easy to make, is considered dietary, and suitable for children.
Updated : 16 March, 2026
Easy
About 1 hour.
Ingredients
50 grams
Wheat flour
30 milliliters
Water
10 milliliters
Sunflower oil
1.5 tablespoon
Sugar
10 grams
Cornstarch
2 grams
Baking powder
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake classic egg-free galette biscuits? Prepare all the ingredients. I recommend using kitchen scales. Pour water into a bowl, add salt and sugar, and also sunflower oil.
Step 2
Add cornstarch and baking powder (or baking soda). It’s best to mix at this stage so the starch doesn’t form lumps.
Step 3
Add high-grade wheat flour. Sift the flour through a sieve - this aerates it and makes it lighter. Stir the dough with a spoon as long as it’s easy, then knead by hand. Since flours vary, you may need a little less or a little more.
Step 4
The galette dough should be smooth, firm, and not sticky. Shape it into a ball and cover with a towel. Let it rest for 20 minutes at room temperature.
Step 5
Roll the dough out with a rolling pin into as thin a sheet as possible. My dough released from the surface easily, but you can dust the surface with flour or grease it with a drop of sunflower oil to be safe.
Step 6
Fold the sheet in half twice. This helps the biscuits turn out layered and crumbly. Roll it out again to 2 mm (about 1/16 in) thickness.
Step 7
Cut the dough into small rectangles with a crinkle cutter. Gather any scraps into a ball, roll out again, and cut with a knife or cookie cutters.
Step 8
Arrange the biscuits on a baking tray lined with parchment paper (I use a nonstick Teflon sheet), leaving a little space between them. Prick each biscuit several times with a fork so it won’t puff up. Bake in a preheated 130°C / 266°F oven for about 30 minutes. Time depends on your oven model. The biscuits should become firm but not brown too much.
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