Galettes

  Betsy in Manassas VA  Dec 24, 2011
Would make this again.
My mother made galettes every year while I was growing up just has her grandfather had made. Now I make them each December. However, the recipe I was raised with and used is simply -- 1 lb butter; 1 lb sugar; 1 lb eggs; and 1 lb flour. I measure with a kitchen scale (and usually use margarine instead). My friend anxiously await their holiday treat from me. five stars

  Arline in New Jersey  Dec 13, 2011
Would make this again.
I grew up making these with my Mom. My children start asking for them the begininng of December. The recipe she taught me is pretty much the same. I use less sugar, 1 cup of white and 1 cup of brown. Also, we don't use a rum flavoring, we use dark rum. We never had the right iron so we used a regular waffle iron. They come out a little thick but, still tast good. five stars

  Mary Ann in FL  May 31, 2011
Would make this again.
When I was a little girl growing up in WVA my aunt would send a box to us every Christmas. In the box there was usually a cookie tin and we knew right away she had made our favorite cookies that we called Gaufrettes. I cannot tell you how delicious these were. I still remember them to this day. I would love to find an iron and attempt to make these for my grandchildren. five stars

  Michelle Dumont in South Charleston, WV  Dec 17, 2010
Would make this again.
My grandfather was a Belgian immigrant and glassmaker in South Charleston, WV. We have made these cookies for years and have a few of the original irons floating around the family but I have yet to find an electric iron that is of the correct thickness to make these cookies - which my mom still makes two at a time every Christmas. The pizzelle irons make too thin of a cookie - does anyone know if the Palmer iron listed on fantes.com makes the correct thickness of a cookie? Also am looking for a recipe for some kind of Belgian green soup that my father - who is now 86 - raves about. If any of the old Belgian families out there know what I am talking about I would love to have the recipe - merci, and bonne noel! five stars

  Cheryl in Cecil PA, now Pittsburgh  Dec 16, 2010
Would make this again.
This is the recipe my mom and aunts used:
2 lbs butter or margarine
2 lbs. brown sugar (I use 1 lb. light brown and 1 lb dark brown)
12 egg YOLKS
1 cup canned milk (not Eagle Brand)
1 t. vanilla
3 lbs (12 cups) flour
1 t. baking powder

blend margarine and sugar in large bowl with electric mixer. Beat in egg yolks and canned milk and vanilla.
Add flour and baking powder and mix into a dough with hands.
You know what to do after that!