Michael and Rachel's

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Petit Beurre Biscuits

Updated: 25 Apr 2015

Ingredients

  • 160g plain flour
  • 100g chilled butter
  • 65g golden caster sugar
  • 1 tsp vanilla extract
  • 1 large egg yolk
  • 100g milk chocolate
  • 100g white chocolate

Method

  1. Melt the milk chocolate and pour into the biscuit moulds. Leave to set for about an hour then put in the fridge for another hour until it’s completely firm.
  2. Remove from the mould and leave the chocolates in the fridge. Wash the moulds and repeat with the white chocolate.
  3. To make the biscuits, place the flour and butter in a food processor. Mix until it looks like breadcrumbs. Add the sugar, vanilla, and egg yolk, then mix to form a dough. Refrigerate for at least 1 hour.
  4. Set the dough out of the fridge for 5 minutes, then roll out on a lightly floured surface, to about 3mm thick. Use the stamp to cut the biscuit. Place on a baking tray and bake for 9 minutes or until lightly golden brown – 180C.
  5. Once the chocolates are all ready and the biscuits are completely cool, melt a little extra cool and apply a thin layer or a few blobs, then press a chocolate top onto each biscuit. Enjoy.