Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Like most of the good recipes on the planet, this recipe too was born by mistake.
And when it was born I couldn’t believe the feeling it made us feel.It brought me back to winter days in the army,
I would wake up every morning to a hugging cup of tea and next to it there were petits beurre that made me feel like I was at home with my mom.
Yes, this innocent cookie is a legit petit beurre only tastier.
When Noi tried it for the first time he said you can’t call it a petit beurre because it’s tastier than a petit beurre 🙂
So we started thinking about what we’re going to name it and I realized I couldn’t choose any other name but petit beurre for it, because that’s the feeling I got when I first tried it.
And when I told this to Noi we decided we need to call it “Insane Petit Beurre”.
Why? Because it’s a name that combines my feelings and my insanities into one marvelous creation.
This insane petit beurre will take you to an endless indulging experience.
It has an addictive texture,
Its sweetness is super subtle, It gives in to the hot cup of tea,
It’s crunchy and fascinating,
And it’s just one big ball of fun.
Anything that’s born in my kitchen is considered as a creation to me.
A true and genuine creation that’s full of me.
Creation that reveals who I am,
Reveals my memories,
Reveals moments of my life.
Reveals my soul.
I will stand behind every one of my creations,
Even if it’s not as good.
I will always be proud of it,
Because to me it symbolizes my journey to my best creations.
And I always say that the journey is more important than the final outcome.
So there it is,
A marvelous creation,
That was born out of a mistake that I’m proud of,
A mistake that taught me new ways,
To create and especially to feel and love the food I create with my two hands.
Insane petit beurre,
From me to you,
From my heart to yours.
Sheer and powerful pleasure is guaranteed.
Just let a smile wrap all of you a moment before stepping in the kitchen where all this magic occurs.
Happy and tasty days of empowerment and fulfillment to us all ❤
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite
Ingredients: suitable for between 30-40 medium size cookies
- ½ cup almond butter (For alternatives, have a look at “A little extra From Me”)
- ⅓ cup maple syrup (For alternatives, have a look at “A little extra From Me”)
- 1¼ oat flour (For alternatives, have a look at “A little extra From Me”)
- ½ teaspoon baking powder
- Pinch of salt
Steps:
- Preheat the oven to 350°F (175°C) on turbo mode.
- In a bowl put all liquid ingredients, almond butter, maple syrup and salt and mix well.
- To the bowl add oat flour and mix until receiving a sticky mixture. I recommend mixing with a spoon first and once crumbs of dough begin to form strat using your hands until forming a ball of dough. If the mixture is too sticky and moist add 2-3 tablespoons of flour and mix until forming a dough that’s convenient to work with.
- Roll out the ball of dough between two pieces of parchment paper until it’s ½ cm thick (0.2”). Try rolling out the dough equally to the same thickness so the cookies won’t burn, and remove the top parchment paper.
- Use a pizza knife or a big knife to cut the rolled out dough into rhombus or squares. Any shape you choose will work, you just have to choose 🙂
- Put the dough together with the parchment paper on a pan and bake in the oven for 5-7 minutes. Check the cookies after 5 minutes, they’re supposed to look dry and a little tann, If they don’t seem that way give them another minute or two.
- Take them out of the oven, they will stiff only once they cool down. Now is a good time to go over the cuts we’ve made so that they’ll separate easily from one another.
Let them cool down and serve 🙂
A little extra from me:
- Can be kept on the counter in a sealed box / jar for up to 4 days.
- I recommend using maple syrup in this recipe. If you still like to substitute it you can use date honey. Date honey will color the mixture so baking the dough requires extra attention.
- Almond butter can be substituted for peanut butter / cashew butter. The taste of the cookies will be affected by the butter you choose. Using almond butter will provide the best outcome.
- Oat flour can be substituted for 1½ cups of almond butter.
- Click here to see how to grind oat flour at home.
How to grind oatmeal at home 🙂
Our dough ball is beautiful and uniform. image: Essy Roz
Our “Insane Petit Beurre Biscuite after cutting. image: Essy Roz
Our “Insane Petit Beurre Biscuite on the baking pan according to the baking. image: Essy Roz
Our “Insane Petit Beurre Biscuite after baking. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
Insane Petit Beurre Biscuite. image: Essy Roz
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