Petits Beurres is a traditional French recipe for a classic biscuit (cookie) of flour and butter with sugar finished with creme fraiche that's rolled thinly before baking until crisp and lightly golden. The full recipe is presented here and I hope you enjoy this classic French version of: Petits Beurres.
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These classic French biscuits (the name means 'little butter') is a small rectangular biscuit originally invented in 1886 by Louis Lefèvre-Utile of Nantes. This biscuit very quickly became a classic and is made in large quantities even today. The recipe presented here is based on a classic version from the 1920s.
Sift the flour into a mixing bowl, add the diced butter and rub into the flour with your fingertips, until the mixture resembles coarse meal. Form a well in the centre of the mixture and ad the sugar, salt and 2 tbsp of the crème fraîche. Stir with a fork to combine then use your hands to knead gently, until smooth (if, at this point, the dough is too dry add a little more cream, 1 tsp at a time until you have the correct consistency).
Divide the dough into two equal pieces, shape into balls then flatten slightly, cover in clingfilm (plastic wrap) and set in the refrigerator to chill for 30 minutes. After this time remove one ball of dough from the refrigerator and roll out on a lightly-floured work surface until about 5mm thick. Use a pastry cutter (or a sharp knife) to cut out the biscuits then transfer to a greased baking tray (oblongs are traditional, but you can make them any shape you like). Repeat the process with the remaining dough and re-roll the scraps to make more biscuits.
Prick the surface of the biscuits all over with a cocktail stick (or similar sharp point — this both gives a nice pattern and prevents the biscuits from curling during cooking) then transfer to an oven pre-heated to 180°C. Bake for about 12 minutes, or until the biscuits are golden and lightly browned around the edges (keep a careful look at them to ensure they do not burn).
Transfer to a wire rack to cool then store in an air-tight tin.
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