Galettes

large cookies, usually rectangular. A bread substitute, galettes remain fresh for an extended period of time. They are made of wheat flour to which yeast, chemical leavening agents, salt, and sugar are added. There are two types of galettes, depending upon the amount of shortening added: plain (so-called dry cookie or cracker) and rich (containing 10 to 18 percent butter or margarine). Plain galettes retain their nutritive value for up to two years. They are widely used in the army and on expeditions, and tourist excursions. Rich galettes retain their nutritive value for up to six months. Galettes should have a flaky texture and be easy to steep and good to dunk in water.