Easy French recipe for the best salted, buttery biscuit (cookie) bases using just 6 easy-to-find ingredients and ideas for toppings
90g (3oz/½ cup)butter(unsalted)* at room temperature
75g (2.5oz/ 1/3 cup)sugar
1/4tspsalt (fleur de sel)omit if using good quality French salted butter
125g (4oz/1 cup)Plain flour(all-purpose)
Express Strawberry Tartlet Topping
strawberries or wild strawberries
200ml (7floz/¾ oz)whipping cream (30% fat)chilled
Using a mixer, beat together the softened butter, sugar and salt until light and creamy. Mix in the egg yolks then the flour and baking powder until a lovely soft dough forms. (If you don’t have a mixer or electric whisk, this can be done by hand in a large bowl).
Using the palm of your hands, roll the dough back and forward to create a sausage shape until the diameter is the size of your moulds (here I used mini muffin silicone moulds @5cm diameter). Wrap in cling film and chill in the fridge for at least 30 minutes.
Meanwhile, preheat oven to 180°C/360°F/160°C fan (gas mark 4)
Cut disks of 1.5cm (3/4 inch) and press them into the muffin moulds (unbuttered – there’s enough butter in the biscuits!)
Bake in the oven for about 20 minutes or until golden brown.
Leave to cool in the moulds then turn them out on to a baking rack, pretty side up.
Express Mini Strawberry Tartlets
Whip the cream in a chilled bowl until thickened and top with a strawberry or a few wild strawberries.
* As finding good quality salted butter from Brittany is difficult to find outside of France, I make this recipe using unsalted butter and add good quality 'fleur de sel' from the Guérande.Delicious on their own with a cup of tea (such as Jasmine green tea or Ceylon). Also delicious topped with chocolate ganache, chocolate mousse, lemon curd, or Chantilly cream and strawberries.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.