Petit-beurre cookies, how to easily make them at home

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

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 1 hour and 40 minutes
    • Servings: 8 (40 units)
    • Category: cake shop
    • Cuisine type: French
    • Calories: 56 kcal per unit

Ingredients for petit-beurre biscuits for 8 people

    • 300 g of wheat flour
    • 100 ml of water
    • 130g butter
    • 60g sugar
    • 1 pinch of salt

Ingredients for making petit-beurre biscuits

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.

Mix the butter, water, sugar and salt for the petit-beurre biscuitsAdd the flour, mix it and knead until we get a dough that peels off the walls.

Add flour to the petit-beurre cookie dough

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.

Shape the dough into a ball and rest to make the petit-beurre biscuitsAfter the resting time for the petit-beurre biscuit dough has elapsed, take it out of the fridge and spread it out with a rolling pin on a smooth surface or a silicone mat. The thickness of the dough should be about 2-3 mm. With the help of a cookie cutter, we shape the cookies and place them on a parchment paper in the baking dish.

Roll out and cut the petit-beurre biscuit doughWhen we have the tray full with our petit-beurre biscuits, we make small holes with the help of a needle or a toothpick in each one of them and we put them in the oven at 160 ºC-170 ºC with heat up and down for 15 minutes. We control how they are made in case they brown too much.

Poke little holes in the petit-beurre dough

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.

Final presentation of petit-beurre biscuits

Easy preparation summary

    1. In a bowl, mix the butter, water, sugar and salt until creamy.
    1. Add the flour and mix until the dough separates from the walls.
    1. 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.
    1. Once the time has elapsed, remove the dough, stretch and cut with the help of a cookie cutter
    1. 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.
    1. Bake with heat up and down at 160 ºC-170 ºC for 15 minutes, controlling so that they do not brown too much
    1. Enjoy petit-beurre biscuits with coffee, tea or a glass of milk
    1. Preferably store in a metal box in a cool and dry place