Savoyard cruche

Savoyard cruche
  • Serves icon Makes 40 pieces
  • Time icon Hands-on time 30 min, plus setting

Often served as a petit four or alongside a cup of coffee, this French-inspired sweet treat is a cross between a biscuit and fudge.

Nutrition: per serving

Calories
82kcals
Fat
5.3g (3.3g saturated)
Protein
0.7g
Carbohydrates
8g (3.2g sugars)
Fibre
0.2g
Salt
0.2g
Calories
82kcals
Fat
5.3g (3.3g saturated)
Protein
0.7g
Carbohydrates
8g (3.2g sugars)
Fibre
0.2g
Salt
0.2g

Per piece

Ingredients

  • 250g salted butter
  • 250g plain flour
  • 125g caster sugar

Method

  1. Line a 30cm x 20cm tin with baking paper. Melt the butter over a low heat, then slowly stir in the flour. Stir constantly over the heat for 10-15 minutes until lightly browned and smelling biscuity.
  2. Add the sugar and stir for 5 minutes more – it should be golden but not dry. Transfer to the tin and level the top with a spatula. Leave for an hour or so to cool completely and firm up (or chill for 40 minutes), then cut into pieces with a sharp knife – it’s quite crumbly. Serve with coffee or tea as a petit four.

delicious. tips

  1. This sweet treat will keep in an airtight tin for around five days.

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