Petit Beurre Français (Printable)

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 - ½ cup 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)

# How To Make It:

01 - Gently melt the butter with the whole milk in a small saucepan over low heat. Stir in the sugar and vanilla seeds until fully dissolved and the mixture is smooth.
02 - Remove from heat and allow the butter-milk mixture to cool slightly until lukewarm, then transfer it to a large mixing bowl.
03 - Add the all-purpose flour, baking powder, and fine sea salt to the bowl. Mix thoroughly until a smooth, homogeneous dough forms without any dry pockets.
04 - Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up and develop texture.
05 - Preheat the oven to 350°F using conventional (static) heat mode. Position the rack in the center of the oven.
06 - On a lightly floured work surface, roll the chilled dough out to an even thickness of about ⅛ inch (3–4 mm), working quickly to keep the dough cool.
07 - Using a traditional fluted rectangular cookie cutter, cut out the petit beurre shapes from the rolled dough. Re-roll scraps once and continue cutting.
08 - Place the cut biscuits onto a baking sheet lined with parchment paper, leaving about ½ inch of space between each one.
09 - Lightly prick each biscuit several times with a fork to prevent puffing. Bake for 12 minutes or until the edges turn a light golden brown.
10 - Transfer the biscuits to a wire cooling rack and let them cool completely before serving. This ensures maximum crispness.

# Expert Advice:

01 -
  • They come together with pantry staples you probably already have, and the dough is genuinely forgiving even on your first try.
  • That satisfying snap when you break one in half is something store bought biscuits never quite manage to replicate.
  • They keep beautifully for days in a sealed tin, which means you can stash them away for afternoon coffee all week long.
02 -
  • If you skip the resting step the dough will be impossibly sticky and you will end up frustrated and adding too much extra flour, which makes them tough instead of tender.
  • Watch the oven closely during the last two minutes because these go from perfectly golden to overdone in what feels like seconds.
03 -
  • Roll the dough between two sheets of parchment paper instead of flouring your counter, because it prevents sticking without adding extra flour that toughens the texture.
  • Chill the cut biscuits on the baking sheet for five minutes before baking so they hold their neat rectangular shape in the oven.

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