Petit Beurre Français Doré (Printable)
Biscuits français dorés et croustillants à la vanille, idéaux pour accompagner thé et café.
# What You'll Need:
→ Main Ingredients
01 - 1 ⅔ cups all-purpose flour (200 g)
02 - ½ cup granulated sugar (100 g)
03 - ½ cup unsalted butter, softened (100 g)
04 - 3 ⅓ tablespoons whole milk (50 ml)
05 - 1 ¾ teaspoons baking powder (5 g)
06 - 1 pinch fine sea salt
07 - 1 vanilla bean (or 1 packet vanilla sugar)
# How to Cook:
01 - Gently melt the butter with the whole milk in a saucepan over low heat. Add the sugar and scraped vanilla seeds, stirring continuously until the sugar has fully dissolved.
02 - Remove the saucepan from heat and allow the mixture to cool until just warm to the touch, then transfer it to a large mixing bowl.
03 - Sift the all-purpose flour and baking powder directly into the bowl. Add the pinch of salt and stir with a wooden spoon until a smooth, homogeneous dough forms.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up for easier rolling.
05 - Preheat the oven to 350°F (180°C) using conventional bake setting. Line a baking sheet with parchment paper.
06 - On a lightly floured work surface, roll the chilled dough out to an even thickness of about ⅛ inch (3–4 mm), rotating occasionally to prevent sticking.
07 - Using a traditional fluted rectangular cookie cutter, cut out the biscuits and carefully transfer each one to the prepared baking sheet, leaving a small gap between them.
08 - Gently prick each biscuit several times with a fork to prevent puffing. Bake on the middle rack for 12 minutes, or until the edges turn a light golden brown.
09 - Transfer the biscuits to a wire cooling rack immediately and let them cool completely before serving. They will crisp up as they cool.
# Expert Advice:
01 -
- The dough comes together in one saucepan, which means almost no cleanup and zero stress on a lazy afternoon.
- These biscuits stay wonderfully crisp for up to two weeks in an airtight tin, making them ideal for gifting or keeping a stash for unexpected guests.
02 -
- If the dough warms and becomes sticky while you are cutting, slide it back into the fridge for ten minutes rather than adding more flour, which will make the biscuits tough.
- Rolling the dough too thin produces biscuits that burn before the twelve minute mark, so measure the thickness with your fingernail as a rough gauge if you do not have a ruler handy.
03 -
- Use a ruler or the edge of a playing card to check that your dough is exactly three to four millimetres thick, because even a small variation changes the baking time dramatically.
- Scrap dough can be gently reformed and rolled once, but avoid re rolling more than that or the biscuits will lose their tender snap.