La Galette Charentaise

• 8 oz (250 g) flour, sifted
• 2 tablespoons vanilla sugar

Put the flour in a large bowl and make a well in the centre. Add the vanilla sugar and yeast. Add the butter and whole egg with the sugar. Knead well and add the angelica. Push the dough into a pie pan and glaze with the egg yolk. Make a criss-cross pattern all over with a fork. Cook for 20 minutes, high up in the oven at gas mark 5, 375°F (190°C).