How to Make Homemade Petits beurre, Eggless French Butter Cookies


I like recipes with history and these petit beurre cookies have it and it has already been a few years old. The birth of these cookies began in the confectionery of Romain Lefevre and his wife in the city of Nantes in 1883. Although the pastry business was going well, it is their son who decides to give the company a boost and create a product different to compete with the British cookie industry. That is when the Petit Lu or petit beurre was born, a cookie made of butter, flour, sugar and without eggs.

Super easy to make, they are ideal for children and also for those who have an intolerance with eggs. The originals are cut with a wavy rectangular cutter and some points are drawn with a toothpick, but as always here, what matters the least is the way you make them but the flavor, and they are left over because they are very good.


For 24 units
  • Sugar 125 g
  • Butter semi-salted or with 1/2 teaspoon of salt 100 g
  • Water 60 g
  • Pastry flour 250 g
  • 1/2 teaspoon baking powder 2 g

How to make petits-beurre cookies

Difficulty: Easy
  • Total time 40 m
  • Elaboration 25 m
  • Cooking 15 m
  • Repose 2 h

In a saucepan we will start by melting the water with the butter, we add the salt here if we have not found the semi-salted butter and 100 grams of sugar, reserving the rest to sprinkle the cookies at the end. We bring it to a boil. Once it boils, remove it from the heat and let it warm for about twenty minutes, stirring from time to time.

In a salad bowl we mix the flour with the yeast and add the contents of the saucepan once it is cold, we mix with a spoon until we form a dough that we will lightly knead with our hands on a floured surface. We form a ball with the dough and wrap it in kitchen film, letting it rest for two hours in the fridge.

We preheat the oven to 180ºC. Once the time has passed, we stretch it with a roller between two baking papers and we cut the cookies, placing them on the plate covered with parchment paper, sprinkling them with the rest of the sugar.

We bake them for about 14-15 minutes, just long enough so that they are golden on the edges but light on the inside. We let them cool on a rack.

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