is a small rectangular cookie that was invented in 1886 by Louis Lefèvre-Utile in Nantes. This cookie, quickly became a true classic in French country, with millions of packages sold every year throughout the world. Le petit beurre is a very crispy biscuit, not too sweet and not too rich. Its signature silhouette has dents all around the edges, tiny holes on the surface as if pricked by a fork, and a small browned ear at each corner.
The best part of the recipe is that it has no egg in it, so it is perfect for people with egg-allergy. Filled with strawberry buttercream, they are great with a cup of tea!
Strawberry petit beurre
Prep time: 30 min
Cooking time: 10 min
Yield: 40 double cookies
Ingredients
- Petit beurre
- 200 g granulated sugar
- 200 g salted butter
- 125 ml water
- 500 g flour
- 1 tsp baking powder
- Strawberry filling
- 200 g strawberries, washed
- 200 g butter, room temperature
- 150 g confectioners' sugar
- Cookie cutter
- I used this Miffy Rabbit Cookie Cutter and Stamp
Directions
- Prepare the petit beurre dough. Place, sugar, butter and water in a medium saucepan, and melt, stirring until smooth. Let cool the mixture a bit.
- Add flour and baking powder and stir until combined. Make two balls, wrap in cling film and leave in the fridge for at least 3 hours
- Preheat oven to 350º F (180 ºC). Flour your worktop, and roll the dough to a very thin layer (max. 3 mm). Using a cookie cutter, cut out shape and place them on a baking tray lined with paper parchment
- Bake for 8-10 minutes. Allow to cool before filling
- Whilst the cookies are cooling down, prepare strawberry buttercream. Place strawberries in the bowl of a small food processor; process until pureed.
- In the bowl of an electric mixer, beat together butter and sugar on high speed until light and fluffy. Reduce mixer speed and slowly add strawberry puree; mix until just blended. Add more sugar as necessary to make it thicker.
- Use a piping bag to fill one cookie, and sandwich with another cookie. Repeat until all the cookies are done. Store in an airtight container in the fridge
NOTES:
- To keep from burning the bottom of your cookies or over baking, use a double pan
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