We love biscuits: rolled, moulded, drop, sandwich, it doesn’t matter the shape or method they were made. So I wanted to bake some and I came across to this simple and delicious recipe from Larousse Gastronomique:

Ingredients:

  • 250 g (9 oz, 2 ¼ cups) plain (all-purpose) flour;
  • 125 g (4 ½ oz, ½ cup) butter;
  • 2 egg yolks;
  • 3 tablespoons cold milk;
  • 25 g (1 oz, 2 tablespoons) caster (superfine) sugar;
  • a generous pinch of salt.

Mixt all the ingredients and leave the dough to rest for 2 hours.  

Roll the dough to a thickness of 0.5 cm (Larousse Gastronomique indicates a thickness of 1,5 cm) then cut it into 5 cm (2 in) squares, put them on a baking sheet and glaze with egg. To avoid steam building up inside the biscuits, I used a bamboo skewer to make the holes. Preheat the oven at 240ºC (475ºF, gas 9) and bake the biscuits until they get golden brown. 

Craquelins biscuits Larousse Gastronomiques

Remove from the oven and sprinkle with vanilla-flavoured sugar.

Craquelins biscuits Larousse Gastronomiques

I removed mine after 10 minutes.

The kids and we loved this recipe so much that we ate the biscuits long before they had a chance to even cool down.

Second batch.

I thought it would be nice to make them a surprise and to bake another round of biscuits, but, this time, following a specific theme. It was easy to decide: they love animals, I had some moulds so I kneaded the dough and left it to settle just before they went to sleep.

Craquelins biscuits Larousse Gastronomiques

I decorated the biscuits with sesame seeds, coconut flakes, sunflower seeds, cocoa, frozen strawberries and some mixed vine fruits (raisins, sultanas, currants and candied citrus peels).

You can just picture how nice it is when the whole house goes quiet and you can turn on your favourite music and let your imagination run wild.

Craquelins biscuits Larousse Gastronomiques
Craquelins biscuits Larousse Gastronomiques

What a joy on their sweet little faces when they woke up in the morning! ♥ 

If you like cake-pops, have a look at how we do them!

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