Here is another riff on a classic. I was given this lovely petit beurre making kit by Mason Cash and couldn’t wait to make a safe version for my girls. Chocolate coated biscuits are unfailingly popular and such a classic, but petit beurre must be the prettiest with their stamp of chocolate on top; and since we’ve just returned from a lovely French holiday where chocolate coated petit beurre biscuits are pretty much a national obsession, the time was right to start experimenting.
I did some research online and it seems that a classic petit beurre biscuit is made differently to most, with melted butter and water being stirred into the dry ingredients. I tweaked the recipe to make it a friendly version and the results are very pleasing. However be warned, the dough is very springy and the shapes reduce in size considerably when cut out – they then bounce back! Make sure they’re rolled fairly thin or your’ll end up with a thick doughy biscuits rather than a thin cracker like affair.
They went down an absolute storm (despite me using the wrong side of the chocolate moulds and the stamps being upside down – oops!); who can resist a chocolate coated biscuit after all? If you’re not lucky enough to have the branded mould, just set slabs of melted chocolate onto some baking paper and then stick those onto of the biscuits – they may not look as pretty, but they’ll still taste divine 🙂
Petit Beurre Biscuits
(dairy-free, egg-free, nut-free, can be soya-free, sesame-free, vegetarian and vegan)
100g dairy-free spread/margarine
1/4 tsp salt
250g plain flour
1/2 tsp baking powder
1 tsp vanilla
100g dairy-free chocolate
- In a large saucepan melt together the sugar, spread, vanilla and water until the sugar has dissolved, then cool a little. Stir in the dry ingredients to form a thick dough. Wrap in cling film and place in the fridge to cool
- Meanwhile, melt and, if possible, temper the chocolate and fill the moulds (or make relevant shapes on baking parchment). Leave to set.
- Once chilled, roll out the dough, you want it to be pretty thin, probably about 2-3 mm, then cut or stamp out shapes. If you don’t have a petit beurre stamper (which is probably unlikely!) prick each shape with a fork and transfer to a baking sheet.
- Bake at 180 degrees for 10-12 minutes, until the biscuits are starting to turn golden around the edges. Cool on a wire rack.
- Once cool, attach the chocolate stamp with a smear of melted chocolate.