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How to Make a Petit Beurre

Petit Beurre is a small rectangular cookie that was invented in the 1800s. Try our Fruit & White Chocolate Shortbread recipe for a delicious treat that is the perfect accompaniment to a lovely cup of tea.

Fruit & White Chocolate Shortbread

  • Ingredients
    • 250g plain flour
    • 120g softened butter
    • 70g caster sugar
    • 1 egg, beaten
    • 100g currants or sultanas
    • 250g +50g white chocolate
  • To Make the Biscuit

    Cream together the butter and sugar in a mixing bowl. Mix in the egg followed by the flour.

    When the mixture becomes thick, add in the currants and mix together to form your biscuit dough. Make a ball out of the dough, wrap it in cling film and leave at room temperature for at least 1 hour.

    To bake, preheat the oven to 180°C. Roll the dough to 3mm thickness on a lightly dusted surface. Cut out the biscuits using the cutter stamp and place them on a greased baking tray.

    Place in the middle shelf of the oven and bake for approximately 12 minutes or until golden brown. Transfer the biscuits onto a cooling rack to cool.

  • To Make the Chocolate Topping

    Melt and temper 250g of the chocolate in a bain-marie (See our tutorial on how to temper chocolate). Stir the chocolate until nearly melted then remove bowl from heat, add the remaining chocolate and carry on stirring until completely melted.

    Using a teaspoon, fill the moulds with chocolate until they are full. Allow to cool at room temperature for 10 minutes then place in a fridge until hardened.

    Once hard, gently remove the chocolate from the mould and trim with a knife. Repeat the process until you have enough chocolate toppings for the number of biscuits required.

    To attach the chocolate to the biscuit, spread a thin layer of chocolate on top of the cookie and press the chocolate tablet on top.