Exquisite Butter Biscuits Recipe

You thought you knew the little butter biscuit so familiar with its typical taste? You are looking at the best recipe. The secret lies in the quality of the ingredients, and in particular the use of an exceptional butter because it is this butter that will bring all its flavour to the biscuits. Guaranteed success among gourmets.

Rediscover this great classic as if it were the first time. I have perfected this personal recipe with a lot of care and many tries until I was completely satisfied. The butter biscuits are excellent and of superior quality. Everything is detailed so that you can make them right on the first try.

• 500 g all-purpose wheat flour T65 type,
• 215 g blond cane caster sugar,
• 250 g quality butter with taste to give the biscuit its flavour, at room temperature and soft (at 24° it has the consistency of an ointment),
• 2 medium eggs (100 g without the shell) at room temperature.

The choice of flavour:

They can be flavoured with ground spices, according to the taste:
• ground cinnamon or nougatine with 5 g per 100 g of dough;
• 4-spice mixture (cinnamon, ginger, cloves, star anise or nutmeg) with 5 to 10 g per 100 g of dough;
• cocoa powder with 13 g per 100 g of dough (remove 13 g of flour).

Course of the recipe:

All ingredients are at room temperature. Mixing will be done by hand, without a spoon or mixer. Only one hand will be used to keep the other clean. In a large bowl, mix the sugar and egg with your fingertips for about 30 seconds. You can spread your fingers apart and spin to form a figure “8” instead of turning in a circle while scraping the edge of the bowl thoroughly. Add the soft butter and mix with your fingertips for about 2-3 minutes. Once the ingredients are well blended, add the flour as you go, 5 or 6 times and blend for a total of 3 to 5 minutes maximum. If necessary, mix in the spices at the same time. If machine mixing, pour in the flour in one go and stir for 1 to 2 minutes maximum at low speed. It is very important not to overwork the dough so that it does not become elastic. The dough should have a slightly sandy and crumbly consistency, even with lumps, and it should not stick to the bowl and fingers. Take the dough out of the bowl, make a ball and cut it into quarters. Take a 40 cm long strip of plastic wrap, cover the dough with it and roughly form a 15 cm disc by hand. Fold the plastic wrap over the disc to fully envelope it so that it does not dry out. Finally, put the discs in the refrigerator for 4 hours or until they become hard. The prepared dough can be stored for 4 days in the refrigerator and 1 month in the freezer.

Heat the oven to 180°. You will bake the cookies on metal baking trays and use the oven in convection mode. Otherwise, use the fan-assisted heat to even out the temperature of the oven when preheating. Take a disc out of the refrigerator, remove the plastic wrap and place it on a lightly floured work surface. Using a rolling pin, make a dough about 4 mm thick. With a cookie cutter of about 5 cm in diameter, shape the biscuits and lay them on a baking tray covered with baking paper. Space the biscuits 2 cm apart. Bake the cookies for 8 to 12 minutes until set, but still light in colour. Thinner cookies will have a rim and bottom that will start to turn brown. A blonde colour is acceptable, if the edge is brown, it is overcooked, but it gives another taste. Allow them to cool down to room temperature.

Biscuits with different baking methods

They can be kept 2 months in the freezer in a closed bag (to be thawed 1/2 hour at room temperature, covered with absorbent paper to soak up condensation) or 12 days in a metal or airtight box with a paper at the bottom.

After thawing or taking them out of the refrigerator, leave them at room temperature for at least one hour. To enjoy their taste and texture, always eat them at room temperature around 20°.

after the Punitions from Poilâne.