{"id":820,"date":"2013-06-05T07:41:12","date_gmt":"2013-06-05T05:41:12","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=820"},"modified":"2020-04-04T11:36:16","modified_gmt":"2020-04-04T09:36:16","slug":"%d7%a8%d7%95%d7%96%d7%99-%d7%91%d7%a8-%d7%a4%d7%aa%d7%99-%d7%91%d7%a8-%d7%9c%d7%9c%d7%90-%d7%92%d7%9c%d7%95%d7%98%d7%9f","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=820&lang=en","title":{"rendered":"Rosie-Beurre (Gluten-Free Petit Beurre)"},"content":{"rendered":"

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…
\n10 years ago I would have thrown the dough because I didn’t like the way it looked.
\nMy point is this: if you never dare, you can never succeed.
\nI have never been prouder of a recipe I developed than I am of this one. I hope you enjoy it!
\nA special thanks to Maya Shaked<\/b> for being the brave \u00a0first to try out the recipe. Thanks to her we have additional insights and options.<\/p>\n

\"2013-06-03<\/a><\/div>\n<\/p>\n

Ingredients<\/h3>\n

170 gr. sugar
\n170 gr. Goats-milk butter or regular butter
\n160 ml water or milk, or goats-milk
\n300 gr. Tami flour
\n200 gr. Tagmish flour
\n(For a non-gluten free version, use 500 gr. plain flour)
\n\u00bd tsp. baking soda
\n1 tsp. salt
\nOptional: 1 vanilla pod
\nFor brushing: 40 gr. goats-milk butter, melted<\/p>\n

Preparation<\/h3>\n

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).
\nWait until foam forms, and cook for an additional 5 minutes, until mixture becomes pale white and slightly thicker (a bit like syrup).
\nRemove from heat.
\n*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.
\nPour mixture into your stand mixer bowl.
\nUsing your k hook, turn the mixer on speed 2 for 10-15 minutes until the mixture cools completely.
\nIn another bowl, mix the flour and baking soda.
\nAdd flour mixture to butter and sugar mixture and knead until it becomes cohesive dough.
\nDivide into 2 parts, forming a ball out of each.
\nCover with plastic wrap and refrigerate for 10 minutes.
\nPreheat your oven to 180C\/360F.
\nRemove dough from fridge.
\nRoll each ball on a baking sheet until it is about 4mm thick.
\nUsing a spring-stamp square cookie cutter (a rectangular cookie cutter, a pizza cutter will also do) create the biscuits.
\nPlace the biscuits in a cookie pan lined with baking paper.
\n\"2013-06-03<\/a>
\nBake for 7-10 minutes until biscuits are golden-brown.
\nTransfer baking sheet onto metal rack for cooling.
\nImmediately smear a little butter over each biscuit.
\nCool completely and keep in a lidded box\/jar.<\/p>\n

\n\t\t\t
\n\t\t\t <\/div><\/div>\n\t\t