Petit Beurre is a plain butter biscuit from France. I think that the Petit Beurre would be similar as to our Hup Seng Cream Crackers. The taste do differ as Petit Beurre tasted sweeter than Hup Seng Cream Crackers. I remembered entering a supermarket in Paris, the packaging and variety of snacks and biscuits are a novelty to me. I fell in love with LU biscuits and grabbed a few boxes as souvenirs.
I have seen LU biscuits in some of Singapore’s supermarkets like Fairprice Finest and Quartier. And then I realised that my fridge happen to have the ingredients to make some. It is so easy and requires only 5 ingredients.
Adapted from Ginette Mathiot’s “Petit Beurre” in The Art of French Baking
100g butter (cut into cubes)
a pinch of salt
100ml double cream
- Rub in butter and flour until it resembles into crumbs.
- In the middle of the mixture, ad in remaining ingredients and mix well into a dough.
- Let the dough rest for an hour before cutting into shapes.
- (optional) After cutting into shapes, chill it for 5 minutes before baking it.
- Bake at pre-heated oven at 180°C, for 20-25 minutes if the biscuits are in small sizes like mine. Or 25-30 minutes if it is of bigger size.
If you notice, Lu Petit Beurre and Hup Seng cream crackers have dots on it. You can replicate it by poking the dough with a fork.