Savourez Tante Liliane’s Petits Fours biscuits

 Just like Grandma, I love coming across a traditional family recipe. Elisabeth, who  with her husband, Jean-Michel, runs La Tour de Giry, a comfortable Chambre d’Hote in Burgundy, not far from the Parc Regional du Morvan gave me a copy of her easy recipe for Petits Fours biscuits. She is a superb cook and loves to use local food in season which they often grow in their large garden. They also keep ducks and hens so have a constant supply of fresh eggs.

The Petits Fours biscuit recipe comes from family member, Tante Liliane who lives in the Auvergne region. Liliane is 82 years old and still bakes the biscuits today.  As you see, the recipe was handwritten in French, so I’ve translated it into English.

Petits Fours de Tante Liliane

 2 eggs

150g/5 oz caster sugar

125g/4½ oz melted butter

2 dsps cream ( I used crème fraiche)

1 sachet of baking powder

450g/1 lb plain flour

Beat the eggs with the sugar and add the cream, the melted butter and then the flour with the baking powder. Chill for 20 minutes. Roll out to 0.5cm thick and put into small rounds (Elisabeth suggested a small wineglass) and put onto baking trays. Bake for 10 minutes at 200C, Mark 6.

Meryl says : These biscuits are perfect at any time of year. The mixture freezes well uncooked so you can bake a smaller quantity.  It’s very versatile recipe too. I’ve baked them adding the zest and juice of a lemon, or 1 tsp cinnamon or 1 tsp cocoa to the mixture for a different set of flavours. There's plenty of scope for baking imagination!