Angela

“galette des rois. We have found through trial and error it is usually prudent to push the fève piece toward the youngest person in the room. If you can’t lay your hand on some fèves, a coin wrapped in greaseproof paper should have the same cheerful effect in warding off the post-chrimbo blues. 1 roll ready-made puff pastry, unless you are a fantastic pastry nut (I worship you) 1 egg, beaten 2 tbsp. jam 100g soft butter 100g caster sugar (superfine sugar) 100g ground almonds 1 tbsp. brandy Preheat the oven to 375ºF. Divide the ready-made puff pastry in half, and roll out each piece into two circles. Put one of the circles on a baking sheet and spread with the jam. Whisk the butter and sugar until fluffy. Beat in most of the egg. Stir in the almonds, brandy, and add the fève. Spread the mix on top of the jam, then cover with the second piece of pastry. Seal up with a pinch. You can decorate the top of the galette with a fork if you like. Bake for 25 minutes or until crisp and golden. Serve warm or cold.”
― Jenny Colgan, Christmas at Little Beach Street Bakery