Petit Beurre Biscuits Français (Printable Format)
Biscuits français dorés et croustillants, parfaits pour accompagner le thé ou le café.
# What You Need:
→ Main Ingredients
01 - 1 ⅔ cups all-purpose flour
02 - ½ cup granulated sugar
03 - 7 tablespoons unsalted butter, softened
04 - 3 ⅓ tablespoons whole milk
05 - 1 ¾ teaspoons baking powder
06 - 1 pinch of salt
07 - 1 vanilla bean (or 1 packet vanilla sugar)
# How-To Steps:
01 - Gently melt the butter with the whole milk in a saucepan over low heat. Add the sugar and vanilla, stirring continuously until fully dissolved.
02 - Remove from heat and allow the mixture to cool slightly, then transfer it to a large mixing bowl.
03 - Add the flour, baking powder, and salt to the bowl. Mix until a smooth, homogeneous dough forms.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to firm up.
05 - Preheat the oven to 350°F using conventional (static) heat mode.
06 - On a lightly floured work surface, roll the dough out to an even thickness of about ⅛ inch.
07 - Using a traditional fluted rectangular cookie cutter, cut out the petit beurre shapes from the rolled dough.
08 - Place the cut biscuits onto a baking sheet lined with parchment paper, spacing them slightly apart.
09 - Prick each biscuit lightly with a fork to prevent puffing. Bake for 12 minutes until golden brown.
10 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving.
# Expert Suggestions:
01 -
- These biscuits are deceptively simple but have that satisfying snap that store bought versions never quite achieve.
- They keep beautifully for weeks in a tin, which means you always have something sweet ready for unexpected guests.
02 -
- If you skip the resting time the dough will be impossibly sticky and you will end up frustrated and flour covered.
- Watch the oven like a hawk in the last two minutes because these go from golden to burnt in the blink of an eye.
03 -
- Roll the dough between two sheets of parchment paper to avoid adding extra flour that can toughen the texture.
- The secret to perfectly even biscuits is rotating the dough a quarter turn after every few rolls with your pin.