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Galletas rellenas de fresa
Born to be eaten

Petit Beurre 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!

Crema de fresas Galletas rellenas de fresa

Galletas rellenas de fresa Galletas rellenas de fresa

{Strawberry petit beurre}

Prep time: 30 min

Cooking time: 10 min

Yield: 40 double cookies


    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


    1. 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.
    2. 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
    3. 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
    4. Bake for 8-10 minutes. Allow to cool before filling
    5. Whilst the cookies are cooling down, prepare strawberry buttercream. Place strawberries in the bowl of a small food processor; process until pureed.
    6. 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.
    7. 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

  • To keep from burning the bottom of your cookies or over baking, use a double pan
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