Updated new and improved recipe!
Jump to RecipeHere is another riff on a classic, the petit beurre or stamp biscuit. In essence these are a milk-allergy nightmare as the biscuits are very buttery and the chocolate is probably milky. So they are definitely one to be recreated in a friendly way.
The Pettit Beurre with its crisp biscuit topped with a generous chocolate stamp is an iconic biscuit. And in my mind, all iconic biscuits should have a Lucy’s Friendly Foods version.
I have a lovely Petit Beurre making kit by Mason Cash which gives a lovely authentic finish. But as you can see from the photos, i also made simple rectangles of chocolate which taste just as good, they just don’t look as authentic and cute.
Chocolate coated biscuits are unfailingly popular and such a classic, but the Petit Beurre must be the most iconic 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 perfect my previous recipe from 2015.
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. This recipe is, as always, dairy-free, egg-free and nut-free and the results are very pleasing. Make sure they’re rolled fairly thin or your’ll end up with a thick doughy biscuits rather than a thin, crisp cracker like affair.
I did a Does it compare taste test and can confirm that these are very similar to the ‘real thing’. They went down an absolute storm; 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 🙂
Dairy-free Petit Beurre Biscuits (aka stamp biscuits)
Ingredients
Method
- In a large saucepan melt together the sugar, butter, vanilla and water until the sugar has dissolved, then cool a little.
- Place the flour, baking powder and salt into a bowl and make a well in the centre. Pour the wet ingredients into the dry and stir to form a slightly sticky dough.
- Roll out to 2-3mm thick between two sheets of baking paper and place in the fridge to chill.
- Meanwhile, melt and, if possible, temper the chocolate and fill the moulds (or make rectangular shapes on baking parchment). Leave to set.
- 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.
20 Responses
Those look absolutely gorgeous!
Thank you
So lovely! These are fave of mine. I love the embossed chocolates. 🙂
Somehow the fact they’re pretty makes them taste even more special!
These look divine… and I wouldn’t even have noticed the chocolate was the wrong way around if you hadn’t said! 😛 🙂 Thank you!
At least they still tasted great!
Just when I think you’ve made the most amazing thing and it’s my absolute favorite — you top yourself. These are amazing. I hope you are planning to do a cookbook of favorite treats made allergy-friendly. If not, you should be!
I’d seriously love to! 🙂
You must. You even already have gorgeous photos. And a wonderful theme — and story. I’m surprised a publisher hasn’t already approached you.
Aww thank you – I have plans but it’s a long way to go! X
Really? I wouldn’t have said so. I’ve been reading your blog for a couple of years now and there’s plenty of material. I’m surprised you haven’t been approached by an agent or publisher yet.
Gorgeous Lucy I love the Parisian choc tops!
Nicely done, Lucy! They look so fancy, and I’m another who didn’t even notice that the imprints were reversed. 🙂
Thank you! I probably shouldn’t have mentioned the upside down stamps!!
Oh wow these look amazing. I love the Parisian theme.
Thank you
I can’t believe you made these! They have always been a favourite of mine when growing up. Thanks for sharing this, such wonderful memories.
Brilliant! 🙂
Ooh I always loved these biscuits! Nice to see the aussie dollar getting a look in too 😉
Fabulous! I will look for these treats