How to Make Victorian Petits Fours Biscuits | with Dr Annie Gray

Описание: Join Food Historian Dr Annie Gray as she shares an easy home baking recipe for Petits Fours a The, or Small Biscuits with Tea. This recipe comes from the book of Jules Gouffé whose brother, Alphonse, worked as Queen Victoria's Head Pastry Cook.

INGREDIENTS

125g / 4 ½ oz flour
70g / 2 ½ oz caster sugar
35g / 1 ¼ oz unsalted butter, cubed, at room temperature
1 pinch of salt
25ml cream or whole milk
The zest of 1 lemon
1 egg, separated
Decoration, for example raisins, candied peel, candied angelica, blanched almonds or pistachio nuts

METHOD

1. Sieve the flour. Make a well in the centre and add in the sugar, butter, salt, cream, and just over ½ of the egg yolk. Mix well, but fast and lightly. Do not overwork, but form it into a dough which should be slightly sticky and firm. Wrap in plastic wrap or put it into a bowl with a plate on top and leave to rest in the fridge for an hour.

2. Remove from the fridge and roll out on a well-floured worktop. Aim for a thickness of around 6mm (1/4 of an inch). Using what the Victorians would have called fancy cutters, cut out shapes and lay them on a baking sheet lined with greased baking parchment or a silicon baking mat.

3. Beat the egg white and leftover yolk together with a small pinch of salt and brush this over the surface of your biscuits. Decorate each one with a raisin or piece of candied fruit or nut.

4. Bake at 180°C conventional or 170°C fan (350F/340F) for 15mn until just golden brown. Cool on a wire rack before serving.

These biscuits will keep for at least a week in an airtight container (though experience suggests they will have been eaten long before then).


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