Galette bretonne

Method

Cream the softened butter with caster sugar until pale and fluffy, then beat in the egg yolks one at a time with the vanilla extract. Gently fold in the plain flour and salt until a soft dough forms. Turn out onto a lightly floured surface and shape into a flat disc, then wrap and chill for 30 minutes. Place the dough on a baking tray, press out to about 2cm thickness, then brush with beaten egg white and sprinkle with flaked almonds. Bake at 190°C for 25-30 minutes until golden brown. Cool on a wire rack, then cut into wedges to serve.