Petit Beurre Français Doré (Printable)
Biscuits français dorés et croustillants, parfaits pour accompagner thé ou café à tout moment de la journée.
# What You’ll Need:
→ Main Ingredients
01 - 1 ⅔ cups all-purpose flour
02 - ½ cup granulated sugar
03 - ½ cup (1 stick) unsalted butter, softened
04 - 3 ⅓ tablespoons whole milk
05 - 1 ¾ teaspoons baking powder
06 - 1 pinch fine sea salt
07 - 1 vanilla bean (or 1 packet vanilla sugar)
# Directions:
01 - In a small saucepan over low heat, melt the butter with the whole milk. Add the sugar and vanilla seeds scraped from the bean, stirring until the sugar is completely dissolved.
02 - Remove from heat and let the mixture cool slightly until lukewarm, then transfer to a large mixing bowl.
03 - Add the flour, baking powder, and salt to the wet mixture. Stir until a smooth, homogeneous dough forms.
04 - Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
05 - Preheat the oven to 350°F (conventional bake setting).
06 - On a lightly floured work surface, roll the chilled dough out to an even thickness of about ⅛ inch (3–4 mm).
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, leaving a small gap between each.
09 - Gently prick each biscuit with a fork to create the classic dotted pattern. Bake for 12 minutes until golden brown.
10 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving.
# Expert Tips:
01 -
- The dough comes together in one bowl with zero fancy equipment, which means you can decide to make them at ten in the morning and be eating warm biscuits by noon.
- They stay crisp in an airtight container for up to two weeks, making them the ideal little gift when someone needs cheering up.
02 -
- If you skip the hour of refrigeration the dough will be impossibly soft and stick to your rolling pin, your counter, your hands, and probably the cat if she wanders too close.
- Rerolling the scraps more than once makes the biscuits tough, so gather them gently and press them together rather than kneading.
03 -
- Rotate the baking sheet halfway through baking because most ovens have hot spots that will brown one side faster than the other.
- The fork pricks are not just decorative, they help steam escape and prevent the biscuits from puffing up unevenly, so do not skip them.