Easy<\/p>\n
45 cookies<\/p>\n
20 minutes<\/p>\n
12 minutes<\/p>\n
3 hours 32 minutes<\/p>\n
Interestingly, compared to most other cookies, Petit Beurre cookies have relatively little butter in them. Finding the right cookie cutters is key… Luckily, they can often be found online at a very affordable price. Note that the “Petit Beurre LU” brand was established in 1886 by the Nantes-based biscuit company Lef\u00e8vre-Utile (LU) and was officially registered on April 9, 1888, at the Nantes commercial court.<\/p>\n
– 45 cookies
\n– 80 g unsalted butter
\n– 80 g sugar
\n– 1 packet vanilla sugar
\n– 5 cl water
\n– 1\/2 teaspoon salt
\n– 200 g flour
\n– 1\/2 teaspoon baking powder
\n– 1 rectangular cutter<\/p>\n
1. **Making the Dough**<\/p>\n
Combine water, butter, sugar (I opted for powdered sugar), and vanilla sugar in a saucepan. Heat on low until the butter melts and the sugar dissolves. Allow to cool for about 15 minutes. During this time, sift the flour with the baking powder. Gradually add them to the sweetened water and melted butter with the salt, mixing until you achieve a smooth dough. Wrap it in cling film and chill in the refrigerator for about 3 hours (or longer) to make it easier to handle later on.<\/p>\n
2. **Rolling Out the Dough**<\/p>\n
Remove the dough from the refrigerator and knead it to soften. My dough was too firm, even after being taken out of the fridge, so I softened it in the microwave for 30 seconds at 60% power. Initially, roll out half the dough on a lightly floured work surface or between two sheets of baking paper.<\/p>\n
3. **Cutting Out the Cookies**<\/p>\n
Use a special Petit Beurre cookie cutter (press firmly in the middle to imprint the Petit Beurre design) and place them on a baking tray lined with parchment paper. Note: Between the cookies marked \u201cPetit Beurre\u201d and those marked \u201cDelicious,\u201d the latter came out better in the bake.<\/p>\n
Preheat the oven to 180\u00b0C (350\u00b0F), conventional setting. Bake for 10 to 12 minutes, or until the edges are golden. Repeat with the second batch of dough. Allow to cool completely and store in an airtight tin.<\/p>\n\n\n