Savoyard cruche

Name: Savoyard cruche
Prep time: 30 min
Total time: 30 min
Yield: Makes 40 pieces
Cuisine: French recipes
Ingredients: 250g salted butter; 250g plain flour; 125g caster sugar

Easy
January 2017

Easy
January 2017

Test kitchen approved

Makes 40 pieces
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

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

Per piece

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Ingredients

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

Method

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.
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.