The first time I made these homemade Petit Beurre biscuits was for a Christmas years ago. I decorated them with royal icing and they were a hit! The dough is so easy to work with and the taste is simple, but delicious. It’s a basic recipe that I’ve written in my recipe notebook ever since because it’s worth saving as the years go by. I have a 5 years old son so instead of buying him snacks I prefer making these biscuits. One batch of dough yields dozens of tiny biscuits. Being fairly dry, they store well for 1 week or even more. Not to mention that milk is their best friend! Plus, my son loves to help me cut them in his desired shape. The biscuits themselves are slightly hard right after making them, but they get better and better as the day go by. I love making them at the weekend and let him snack away during the week. You can also play with the flavor profile. I used lemon zest for this batch, but you can add vanilla or chopped dried fruits. It happens that I have a new batch of dough resting in the fridge as I type this and I added a touch of freeze dried raspberries to flavor it. They’re going to be delicious!
Homemade Petit Beurre – Plain Biscuits
- 500 g plain flour
- 100 g cornstarch
- 2 g salt
- 4 g baking powder
- 200 g powdered sugar
- 125 g butter (melted)
- 175 g milk
- 5 g vanilla extract
- zest from 1 lemon
- Sift the flour, cornstarch, salt and baking powder in a bowl and place aside.
- In the bowl of your mixer, combine the butter, milk, vanilla and lemon zest.
- Attach the dough hook and begin incorporating the flour mixture.
- When all the flour has been added, transfer the dough on a floured surface and knead it a few times.
- Shape the dough into a log and wrap it well into plastic wrap. Refrigerate at least 3 hours, preferably overnight.
- Remove the dough from the fridge and place it on a floured working surface.
- Roll the dough into a thin sheet (1/2 cm) then cut the desired shapes using cookie cutters.
- Place the biscuits on a baking tray lined with parchment paper and bake at 330F (170C) for 10-15 minutes or until the edges begin to turn golden brown.
- Remove them from the oven and let them cool in the pan then store in an airtight container or a ziplock bag.
Equipment and utensils
Store them up to 1 week in an airtight container.
Sa fie vreo 3 ani in urma cand am facut acesti biscuiti pentru prima data. Reteta ii apartine Adrianei, careia ii multumesc pentru inca o reteta de pus la catastif. Sunt tare asemanatori cu biscuitii obisnuiti, insa ii puteti aroma cum doriti. Ultimele doua dati am folosti coaja de lamaie si zmeura uscata, insa ma gandesc ca ar merge si unii vanilati si ar merge si leventica. E o reteta versatila, perfecta pentru candy bar-uri, sarbatori sau doar pentru a le oferi celor mici un snack mai sanatos decat biscuitii cumparati.
- 500g faina alba
- 100g amidon de porumb
- 1 praf de sare
- 1 lingurita praf de copt
- 200g zahar pudra
- 125ml unt topit
- 175ml lapte
- 1 lingurita extract de vanilie
- coaja de la o lamaie
Mod de preparare:
- Cerneti faina, amidonul, sarea si praful de copt intr-un bol si dati deoparte.
- Amestecati untul, laptele, vanilia si coaja de lamaie in bolul mixerului.
- Incorporati faina apoi transferati aluatul pe masa de lucru si framantati-l de cateva ori. Formati o bila si infasurati in folie de plastic. Dati la frigider cel putin 3 ore, de preferabil peste noapte.
- A doua zi transferati aluatul pe masa de lucru infainata in prealabil si intindeti-l intr-o foaie subtire (1/2 cm).
- Taiati formele dorite si asezati biscuitii pe o tava de copt tapetata cu hartie de copt.
- Coaceti la 170C pana marginile incep sa devina aurii.
- Scoatei din cuptor si lasati-i sa se raceasca in tava apoi transferati intr-un vas inchis ermetic si pastrati-i pana la o saptamana, poate chiar mai mult.
- Din cantitatile date va ies cel putin 40 de biscuiti, in functie de marimea lor.