Petit Beurre biscuits français (Printable)
Biscuits français dorés et craquants, parfaits pour le thé ou le café. Simple et gourmand.
# What You'll Need:
→ Base
01 - 3.5 oz (100 g) unsalted butter
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 ml) whole milk
04 - 1 pinch of salt
05 - 2 cups (250 g) all-purpose flour
06 - 1 3/4 teaspoons (5 g) baking powder
# Directions:
01 - In a saucepan, gently melt the butter with the whole milk, granulated sugar, and a pinch of salt over low heat. Stir continuously until the butter is completely melted and the mixture is smooth. Remove from heat and allow to cool until lukewarm.
02 - In a large mixing bowl, whisk together the all-purpose flour and baking powder until evenly distributed.
03 - Pour the lukewarm butter and milk mixture into the flour mixture. Stir with a wooden spoon until the ingredients come together, then knead by hand until a smooth, homogeneous dough forms.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up for easier rolling.
05 - Preheat the oven to 350°F (180°C) using conventional bake setting.
06 - On a lightly floured work surface, roll the chilled dough out to approximately 3/16 inch (5 mm) thickness. Cut out biscuits using a classic Petit Beurre cookie cutter or a sharp knife.
07 - Arrange the cut biscuits on a baking sheet lined with parchment paper. Prick each biscuit several times with a fork to create the traditional decorative pattern and to prevent puffing during baking.
08 - Bake on the center rack for 12 minutes, or until the edges are lightly golden brown.
09 - Transfer the biscuits to a wire cooling rack and allow them to cool completely before serving. Store in an airtight container at room temperature for up to one week.
# Expert Tips:
01 -
- The dough comes together on the stovetop in one pan, so cleanup is almost embarrassingly easy.
- These biscuits stay crisp and golden for a full week in an airtight tin, making them perfect for gifting or sneaking with afternoon tea.
02 -
- The dough must be warm, not hot, when you mix it with the flour, because I once poured boiling butter milk into the bowl and ended up with a gummy paste that never rolled properly.
- Chilling the dough is absolutely non negotiable, as I learned after skipping it once and producing biscuits that spread into one giant amoeba shaped cookie on the tray.
03 -
- Roll the dough between two sheets of parchment paper instead of flouring your counter, because excess flour dries out the dough and makes the edges tough.
- Prick each biscuit in the same pattern every time and you will start to recognize your own petits beurres at a glance, which is oddly satisfying.