Petit-beurre cookies are perhaps the most famous cookies in France and more specifically in the Brittany region. They were invented by Louis Lèfevre-Utile. They are delicate, very crunchy pastas with an intense butter flavor. They are not excessively sweet and the point of salt is great for them. They are forceful, not suitable for binge eating, but they can be taken at any time and go great as an accompaniment to coffee, tea or some desserts.
recipe information
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- Preparation time: 20 minutes
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- Cooking time: 20 minutes
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- Total time: 1 hour and 40 minutes
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- Servings: 8 (40 units)
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- Category: cake shop
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- Cuisine type: French
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- Calories: 56 kcal per unit
Ingredients for petit-beurre biscuits for 8 people
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- 300 g of wheat flour
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- 100 ml of water
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- 130g butter
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- 60g sugar
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- 1 pinch of salt
How to make petit beurre cookies
To make petit-beurre biscuits we need a high-quality butter. It can be used with or without salt. If it is without salt we will add it separately to the dough.
In a large bowl we put the creamed butter, water, sugar and salt. We beat it until a creamy texture remains.
Add the flour, mix it and knead until we get a dough that peels off the walls.We make a ball with the dough and let it rest for 1-2 hours in the refrigerator or in a cool place covered. We can cover the bowl with film.
When the petit-beurre biscuits are ready, remove them from the oven and let them cool on a wire rack. We can enjoy them however we want. To store them we can do it in a tin box by putting a bit of parchment paper on the bottom and top. To preserve them, the ideal is to do it in a cool and dry place.
Easy preparation summary
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- In a bowl, mix the butter, water, sugar and salt until creamy.
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- Add the flour and mix until the dough separates from the walls.
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- Make a ball with the dough and rest in a cool place or in the fridge, covering the bowl with film for 1-2 hours.
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- Once the time has elapsed, remove the dough, stretch and cut with the help of a cookie cutter
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- Place the dough cut out for the petit-beurre biscuits on a baking tray lined with parchment paper and pierce the biscuits with the help of a needle or toothpick.
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- Bake with heat up and down at 160 ºC-170 ºC for 15 minutes, controlling so that they do not brown too much
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- Enjoy petit-beurre biscuits with coffee, tea or a glass of milk
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- Preferably store in a metal box in a cool and dry place
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