- January 2017
- 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.
- 5.3g (3.3g saturated)
- 8g (3.2g sugars)
- 250g salted butter
- 250g plain flour
- 125g caster sugar
- 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.
This sweet treat will keep in an airtight tin for around five days.
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