Looking for a pleasant little biscuit for that mid-morning coffee break? Well, look no further, for Liliane has the perfect answer with her Petits Fours biscuits. To be more precise, it’s Tante Liliane, who lives in the Auvergne region of France. I met her family a few years ago and was intrigued by her collection of recipes. Liliane is 84 years old and still bakes these biscuits every week for her family. Her niece wrote the recipe out by hand for me in French.
Here’s the English version.
Petits Fours de Tante Liliane
2 eggs
150g/5 oz caster sugar
125g/4½ oz melted butter
2 dsps cream (I used crème fraiche)
1 sachet of baking powder (10g)
450g/1 lb plain flour
Beat the eggs with the sugar and add the cream, the melted butter and then the flour with the baking powder. Chill for 20 minutes. Roll out to 0.5cm thick and put into small rounds (Liliane suggests a small wineglass) and put onto baking trays. Bake in a hot oven for 10 minutes at 200C (Fan 180C), Mark 6.
The mixture freezes well uncooked so you can bake a smaller quantity and freeze the remainder so your biscuits are always freshly baked. Ring the changes in taste by adding any of the following: zest and juice of a lemon, or 1 tsp cinnamon or 1 tsp cocoa to the mixture for different flavours. There’s plenty of scope for your baking creativity!
More of Meryl’s recipes:
You can read more about Grandma Abson’s life, her passion for baking and recipes on Meryl’s blog. Or head over to @grandmaabson on Instagram to check out how Meryl and Patrick are back once again cooking together.
