Petit-Beurre

Petit-Beurre

Petit-Beurre is a type of biscuit that originated in France. The name translates to "little butter", which is a fitting description of this biscuit's rich, buttery flavor. Petit-Beurre biscuits are rectangular in shape, with rounded corners and a distinctive pattern of tiny holes.

History

The Petit-Beurre biscuit was first created in 1888 by Louis Lefèvre-Utile, the founder of the LU biscuit company. The design of the biscuit was inspired by the shape of a seashell, and the pattern of holes was intended to help the biscuit bake evenly.

Ingredients

The main ingredients in Petit-Beurre biscuits are flour, sugar, butter, and milk. Some recipes also include a small amount of salt or vanilla for added flavor.

Production

The production process for Petit-Beurre biscuits involves mixing the ingredients together to form a dough, rolling out the dough, and then cutting it into the distinctive Petit-Beurre shape. The biscuits are then baked until they are golden brown.

Consumption

Petit-Beurre biscuits are popular in many countries around the world, and are often served with tea or coffee. They can also be used as an ingredient in various dessert recipes, such as tiramisu or cheesecake.

Variations

There are several variations of the Petit-Beurre biscuit, including versions that are coated in chocolate, filled with jam, or flavored with cinnamon or other spices.

See Also

• Biscuit
• LU
• French cuisine

References

• Petit-Beurre: The Classic French Biscuit (https://www.frenchly.us/petit-beurre-the-classic-french-biscuit/)
• The History of Petit-Beurre (https://www.lu.fr/histoire-du-petit-beurre)
• How to Make Petit-Beurre Biscuits (https://www.bbcgoodfood.com/recipes/petit-beurre-biscuits)