Petits Beurre Français Dorés (Printer-Friendly)

Biscuits français dorés et craquants, idéaux pour le goûter ou l'accompagnement du thé et café.

# What You'll Need:

→ Base

01 - 3.5 oz (100 g) unsalted butter
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (60 ml) whole milk
04 - 1 pinch of salt
05 - 2 cups (250 g) all-purpose flour
06 - 1/2 packet baking powder, about 0.18 oz (5 g)

# How to Make It:

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 until lukewarm.
02 - In a large mixing bowl, whisk together the 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 tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
05 - Preheat the oven to 350°F (180°C) using conventional heat.
06 - On a lightly floured surface, roll the dough out to about 3/16 inch (5 mm) thick. Cut out biscuits using a petit beurre cookie cutter or a knife.
07 - Place the biscuits on a baking sheet lined with parchment paper. Prick each biscuit several times with a fork for the traditional decorative pattern.
08 - Bake for 12 minutes until the edges are golden brown.
09 - Transfer the biscuits to a wire rack and let cool completely before serving.

# Expert Advice:

01 -
  • The dough comes together in one saucepan, which means almost no dishes to wash afterward.
  • These biscuits stay crisp in an airtight container for a full week, if they last that long.
  • You do not need a fancy petit beurre cutter to make them look charming and authentic.
02 -
  • If the dough feels too soft to roll after chilling, give it another fifteen minutes in the refrigerator rather than adding extra flour.
  • Watch the oven closely during the last three minutes because these go from perfectly golden to overbaked in a flash.
03 -
  • Roll the dough between two sheets of parchment paper so you never need extra flour and the texture stays perfectly tender.
  • Rotate the baking sheet halfway through baking if your oven has hot spots, because even browning makes a real difference.

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