Petit beurre biscuits with chocolate

Petit beurre biscuits with chocolate

French butter biscuits topped with a chocolate layer

Ingredients

Directions

Share

These buttery and crunchy, homemade Petit Beurre biscuits taste just like the store bought (if not better!) and you should definitely give them a go.

The aroma and flavour of these biscuits is one of my favourite childhood scents. A scent of a happy childhood which brings back so many good memories. Those plain, yet oh-so-satisfying Petitbeurre biscuits used to be my favourite. I enjoy them plain, or with a dollop of strawberry jam. My favourite however, were (and still are) the ones topped with thick chocolate slabs. Those really were a rarity in the 90s.

This incredibly simple recipe with ingredients that are always to hand will change your life – you’ll never need to buy biccys again!

My biscuit cutter & chocolate mould set is from Mason Cash and you can get yours here.

 

Step 1
Mark as Complete

Using the tips of your fingers, rub the flour and butter together until the mixture looks like breadcrumbs.

Step 2
Mark as Complete

Add the sugar, vanilla extract and egg yolk and mix until the mixture comes together into a soft dough. Place in the fridge and refrigerate for at 45 minutes.

Step 3
Mark as Complete

Preheat the oven to 180°C. Take the dough out of the fridge and roll out to 3mm thickness on a lightly floured surface. Using a biscuit cutter, cut out the biscuits and place onto a lightly greased baking tray.

Step 4
Mark as Complete

Place in the oven and bake for approximately 10 minutes or until golden brown. Transfer onto a cooling rack and cool the biscuits completely before the next step.

Step 5
Mark as Complete

Melt the chocolate in a bain-marie and fill the moulds. Place in the fridge until hardened.

Step 6
Mark as Complete

Once set, remove the chocolate from the moulds. Spread a thin layer of the remaining melted chocolate on the top of each biscuit and gently press the chocolate tablet on top.

previous
Super easy vegan honeycomb shards
Rhubarb bakewell tart
next
Bakewell tart with pink rhubarb and frangipane
  • Easy
  • 180°C

Share it on your social network:

Or you can just copy and share this url
previous
Super easy vegan honeycomb shards
Rhubarb bakewell tart
next
Bakewell tart with pink rhubarb and frangipane

Leave a Reply

%d bloggers like this: