The Perfect Petit Beurre Recipe
These biscuits have been sold for a long time in France and are associated with the kids tea time or “Goûter”. I got the idea of making them from one of my favorite trusted foodie sites who had been looking for the perfect Petit Beurre recipe for a long time.
She came across this kit with the cutter, stamp and recipe book to reproduce the biscuits recipe from our childhood. She was very happy with the results so I bought the kit too and have been making these a couple of times already!
200g salted butter
2g salt (a pinch)
1/2 tsp baking powder
- Place the sugar, butter, water and salt in the TM bowl and cook for 3 min/60C/speed 2
- Cool down the mixture by mixing 20 min/speed 2, Measuring cup OFF until the bowl is just luke warm to the touch
- Add the flour and baking powder and stir 30 sec/speed 3.
- If some flour is still not combined, stir it in with the spatula (being careful of the blades).
- The mixture should be quite thick but soft to the touch. Wrap in cling film and leave in the fridge for 3 hours minimum to harden.
- Preheat the oven 180C.
- Flour your worktop and roll the biscuits to a very thin layer (2 to 3 mm)
- Using a cookie cutter of your choice, cut out shape and place them on a tray lined with baking parchment/silicone sheet
- Bake for 12 to 15 minutes.
- Leave to cool and store in an airtight container.