Petit Beurre Français Dorés (Printable)

Biscuits français dorés et craquants, idéaux pour accompagner thé ou café avec gourmandise.

# What You'll Need:

→ Base

01 - 7 tablespoons unsalted butter
02 - 1/2 cup granulated sugar
03 - 1/4 cup whole milk
04 - 1 pinch of salt
05 - 2 cups all-purpose flour
06 - 2 teaspoons baking powder

# How To Make:

01 - In a saucepan over low heat, melt the butter with the milk, sugar, and a pinch of salt. Stir until the butter is completely melted. Let the mixture cool to lukewarm.
02 - In a large mixing bowl, whisk together the all-purpose flour and baking powder until evenly distributed.
03 - Pour the lukewarm butter mixture into the flour. Stir with a wooden spoon, then knead by hand until a smooth, homogeneous dough forms.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
05 - Preheat the oven to 350°F using conventional bake setting.
06 - On a lightly floured surface, roll the dough out to 1/5 inch thickness. Cut out biscuits using a petit beurre cookie cutter or a sharp knife.
07 - Arrange the biscuits on a baking sheet lined with parchment paper. Prick each biscuit decoratively with a fork.
08 - Bake for 12 minutes or until the edges turn a light golden brown.
09 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving.

# Expert Tips:

01 -
  • These biscuits come together with pantry staples and zero fancy equipment beyond a fork and a baking sheet.
  • They store beautifully for a week which means you can snack on them straight from the tin every afternoon with your coffee.
02 -
  • The dough will seem too soft at first but the refrigerator rest transforms it completely so do not skip it.
  • Watch the oven like a hawk in the last two minutes because these go from golden to burnt with shocking speed.
03 -
  • Roll the dough between two sheets of parchment paper to avoid adding extra flour which can toughen the biscuits.
  • Dip just the edges in melted chocolate and let them set on parchment for a bakery worthy finish.

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