The most popular dish in France probably to make with candied Angelica is the Galette Charentaise. It's a really easy cake to make. Despite the name, it's a cake, not a galette.

What is a Galette Charentaise? It’s a cake but it’s a biscuit as well. Traditionally it's round and measures around 25 centimeters and is a very simple recipe, but it's very, very local. You can find the galette Charentaise almost entirely on the west coast of France.

Here’s a recipe taught to me by Elise Botiveau for a Galette Charentaise.

Ingredients

• 300 grams of plain flour

• 220 grams of castor sugar

• 120 grams of unsalted, softened butter

• 2 eggs

• 7 grams of baking powder

• 50 grams of candied Angelica chopped

• pinch of salt

• 1 cup of milk

Method

1. Preheat your oven to 230 degrees fan forced it's high but we're only cooking for a short period of time

2. In a bowl, place the flour, sugar, baking powder and then whisk to combine

3. Add the softened butter, salt and eggs and mix everything by hand with a wooden spoon until it forms a dough like consistency

4. Add the angelica cut into small cubes and then work it in until well combined

5. Butter a pie mold or cake tin that’s about 24 centimeters in size

6. Spread the dough out into the dish

7. Brush with milk

8. Decorate by making crosses with a fork

9. Bake for 10 minutes then unmold as soon as you get it out of the oven to prevent the cake from sticking

10. Serve cold cut into triangles