New recipes and updates

Get new recipes
in your inbox

Cuisine Fiend

Find a recipe by ingredient

Petit beurre

Sat, 16 July, 2022

Petits beurre are French plain butter biscuits, unfairly unfashionable and driven out by Speculoos. Bring back petits beurre to every café!

petits beurre

What are petits beurre?

Petit beurre, the plainest, simplest biscuits everyone loves. They are cut with a stamp; otherwise achieving the characteristic wavy edges and dimples in the centre would be impossible.

‘Petit beurre’ means literally ‘little butter’. But the French language being what it is, it sounds much more pleasant than the literal translation.

It should rather translate to ‘butterkins’ ‘butterlings’ or ‘butterettes’, whichever option catches your fancy.

They are plain but delicious, and the perfect biscuit to perch next to a cup of tea or coffee. Why, oh why in all the cafes have they been forced out by bolshy Speculoos?

petit beurre biscuits

Petits beurre and I go back

I remember Petits Beurre sold in dainty little packets of five, for probably not more than a few pence, when I grew up in Poland.

Considering there was not much else to choose from in the field of snacks in those days, my fondness for them might be coloured by nostalgia.

Those quintessentially French biscuits were, it appears, inspired by English biccies. In the late 19th century Louis Lefèvre-Utile of the LU biscuit factory invented the recipe, the shape and the stamp.

He soon found followers though and so we are now familiar also with German Leibnitz cookies made by Bahlsen or Lazzaroni that pretend to have been invented in Italy.

classic French petit beurre

Not a shortbread

Sometimes they are called ‘shortbread from Nantes’, which is where LU factory was founded and these days churns out over 9,000 tonnes Petits Beurres a year.

But they are nothing like shortbread: not crumbly enough, not powdery in taste and not as sweet. They are to me the original biscuit: plain, hard, with "four ears and forty-eight teeth" as the marketing slogan goes.

The teeth and ears, incidentally, you should bite off one by one until you’re left with a smooth-edged square to bite into next – there is no other imaginable way of approaching a PB.

petit beurre made with stamp

How to make petits beurre

My recipe is perhaps not entirely true to the original, but it is delicious for the addition of cream instead of water and quite a bit reduced in sugar for the consideration of our teeth.

Whether you melt the butter with the sugar and liquid like in the recette nantaise or mix everything together like I do, the pastry needs chilling to relax (don’t we all?) and to keep shape after baking.

petit beurre dough

When out of the fridge again, I always leave it in the kitchen to thaw a little – it won’t obliterate the effects of chilling – to make it easier to roll out.

Roll it out quite thin, about 2-3mm (1/8 inch) and then stamp away! Don’t forget to press both the stamp and the cutter itself into the pastry – it will help extract the biscuit.

stamp cutting petits beurre

They don’t rise much so don’t have to be spaced out much on the baking tray. Baking takes 12-15 minutes, depending on how coloured you like them.

I’m of the quite pale orientation but then no wonder: I adore raw pastry and cookie dough.

If you want to make a small batch of the biscuits at a time, the rest of the dough will freeze well for another occasion.

Now all you need is a cuppa!

stamp cut petits beurre

More biscuit recipes

My replica of Fox’s Crunch Creams, crunchy biscuits, are similar to petits beurres but the cutting method is far simpler: shape a cookie dough sausage and slice it with a knife!

Of French provenience too are Breton butter biscuits (sablés bretons or galettes bretonnes), so delicate they melt in the mouth.

Another copycat recipe: milk chocolate digestive biscuits, just like McVities, only better. Can you make the ultimate dunking biscuits at home? Here’s how, and it’s easy.

More French dessert recipes

French classic madeleines, made with egg whites, clarified butter and lemon zest. Have your own Proustian moment!

Authentic French macarons with lemon and chocolate filling are a bit of an effort to make, but they are one of the loveliest desserts that ever existed.

Croquants aux amandes are French almond cookies. ‘Croquant’ means ‘crunchy’ and these biscuits are wonderfully brittle, softening a little as they keep.

petit beurre cookies

Petit beurre

Servings: makes 50 biscuitsTime: 25 minutes plus chilling dough


  • 100g (7 tbsp) unsalted butter, at room temperature
  • 250g (2 cups) plain flour
  • 50g (6 tbsp) icing sugar
  • ½ tsp salt
  • 100g (½ cup) double cream


1. Mix all the ingredients in a food processor until the dough comes together. Alternatively cut the butter into the dry ingredients with a knife, then knead quickly into smooth dough. Wrap in cling film and chill for an hour.

2. Preheat the oven to 180C/170C/350F/gas 4. Line a large baking tray with parchment.

3. Roll out portions of dough to about 2-3mm thickness and cut biscuits with a petit beurre stamp. Arrange them on the baking tray quite close together as they don’t spread.

4. Bake for 12-15 minutes until lightly coloured around the edges.

5. Cool on a wire rack, store in an airtight container.

NEW recipe finder

Ingredients lying around and no idea what to cook with them? Then use my NEW Recipe Finder for inspiration!

Recipe Finder

Leave a reply

Your email address will not be published

Characters left 800
Recipe rating
Email address*
Web site name
Be notified by email when a comment is posted

* required

Your comments

Anna @ CuisineFiend
Hi friend - butter is ever so slightly heavier than icing sugar, you know. So volume doesn't equal weight.
2 years ago
a friend
there is a error in your petit beurre recipe. you say: 100g (7 tbsp) & 50g (6 tbsp). This cannot be. the 6 tbsp should be 3.5 tbsp if the 100 and 50 are correct.
2 years ago

Cuisine Fiend's

most recent

About me

Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


Sign up to receive the weekly recipes updates

Follow Fiend