Monday, December 7, 2009

Homemade Petit Beurre - 2 ways

This was my "go to" cracker for the longest time in school.
The name literally means petite = small and beurre = butter which would make these be like small buttery treats.
I have been thinking of giving these a try for a long time and because I have came across 2 recipes, I decided to try both. One has a leavening agent and the other doesn't, which sort of made me wonder if the second recipe will have a funny texture or not and it turns out that they are just fine even without the baking powder !

Ok, here are the 2 recipes with their pictures.

Ingredients for Petit Beurre with Leavening Agent:
440 gr or 3 and 1/2 cups flour
1/2 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
12 TBSP unsalted butter, softened (1 and 1/2 sticks)
1 cup sugar
3 egg yolks
1/2 cup milk or cream
***you can also add vanilla, zest, almond extract, orange liqueur or other flavoring you might like

Combine the flour, cornstarch, salt, baking powder, baking soda and set aside.
Mix the softened butter with the sugar and then add the yolks one at a time.
Add half of the flour mixture and mix well and then add the milk/ cream and the rest of the flour mixture.
Scrap dough onto a piece of plastic wrap.
Press it into a rectangle 1/2 inch thick.
Wrap and chill for up to 3 days, but not less than 2 hours.
When ready to bake, preheat your oven to 325 F.
Place the dough onto a lightly floured work surface and lightly flour it.
Roll into a 12 inch square, cut in half and work with one half at a time.
Roll each half onto a 9 by 12 inch rectangle and then start cutting the cracker shapes, piecing them with a fork.
Transfer the cuts-out to baking sheets covered with parchment paper leaving 1 inch in between them.
Bake for 15 to 20 minutes, or until they are lightly golden.

Ingredients for Petit Beurre without a Leavening Agent:
200 gr flour
6 TBSP (80 gr) butter, diced
40 gr sugar
1/2 teaspoon fine salt
3 TBSP cream, sour cream
1 teaspoon orange zest
1 TBSP orange liqueur
1 teaspoon vanilla extract

Cut the butter into the flour until it resembles bread crumbs or coarse meal consistency.
Make a well in the center and add the sugar, salt, cream, flavorings and stir gently with a fork.
When it comes together start kneading gently.
Transfer to a floured surface and cut in 2.
Wrap each ball in plastic foil and refrigerate for 2 to 4 hours.
When ready, preheat the oven to 350 F and line your baking sheets with parchment paper.
Spread each piece of dough to 1/4 inch or 1/2 cm thickness and start cutting shapes for the crackers.
Using a toothpick of which you cut the pointy tip off, make the holes in the crackers so they can vent during baking.
Like I did here.

*** You can do this before transfering the crackers to the baking sheets or after you have done that.
I did it after.

Leave 1 inch between the crackers.
Bake for 12 to 15 minutes.
Store in a plastic bag or a tin box at room temperature.

And for those of you who might be clueless as to what I am talking are a few pictures of the buttery cracker.


  1. and it looks like they plump when you cook em!

    I am making your pecan potatoes as I type. They are in my smoker, along with a pork loin I will be blogging about tomorrow... So far, so good!