I have to say: a year ago I would never have dared to try and make Petit Beure, let alone develop a recipe for it…
10 years ago I would have thrown the dough because I didn’t like the way it looked.
My point is this: if you never dare, you can never succeed.
I have never been prouder of a recipe I developed than I am of this one. I hope you enjoy it!
A special thanks to Maya Shaked for being the brave first to try out the recipe. Thanks to her we have additional insights and options.
Ingredients
170 gr. sugar
170 gr. Goats-milk butter or regular butter
160 ml water or milk, or goats-milk
300 gr. Tami flour
200 gr. Tagmish flour
(For a non-gluten free version, use 500 gr. plain flour)
½ tsp. baking soda
1 tsp. salt
Optional: 1 vanilla pod
For brushing: 40 gr. goats-milk butter, melted
Preparation
In a saucepan over low heat, mix water, sugar and butter (optional: vanilla pod*) and cook until sugar and butter melt completely (about 5 minutes).
Wait until foam forms, and cook for an additional 5 minutes, until mixture becomes pale white and slightly thicker (a bit like syrup).
Remove from heat.
*If you added the vanilla pod, remove it, cut lengthwise. Using the back of a knife, scrape vanilla seeds and return them to the pot. Stir to incorporate.
Pour mixture into your stand mixer bowl.
Using your k hook, turn the mixer on speed 2 for 10-15 minutes until the mixture cools completely.
In another bowl, mix the flour and baking soda.
Add flour mixture to butter and sugar mixture and knead until it becomes cohesive dough.
Divide into 2 parts, forming a ball out of each.
Cover with plastic wrap and refrigerate for 10 minutes.
Preheat your oven to 180C/360F.
Remove dough from fridge.
Roll each ball on a baking sheet until it is about 4mm thick.
Using a spring-stamp square cookie cutter (a rectangular cookie cutter, a pizza cutter will also do) create the biscuits.
Place the biscuits in a cookie pan lined with baking paper.
Bake for 7-10 minutes until biscuits are golden-brown.
Transfer baking sheet onto metal rack for cooling.
Immediately smear a little butter over each biscuit.
Cool completely and keep in a lidded box/jar.
