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When I have a cup of coffee, there’s nothing better than a really good biscuit to go with it. As I’ve already mentioned previously, the French are total baking wizards. It should come as no surprise, then, that they’ve got coffee biscuits down, too. Petit four is French for ‘small oven’, and means a bite-sized confectionary or savoury treat. A pretty broad term, in other words. These cranberry petit fours are just the thing to go with your morning, afternoon, or evening cup of coffee. The crunchy, buttery biscuit coupled with the slightly acidic cranberries make for that delicious balance all baked goods should aim to achieve, and the best part: They’re ready in less than a half hour.
60 grams or 2.1 oz. of Tagatesse
1 teaspoon of vanilla extract
210 grams or 7.4 oz. of wheat flour
30 grams or 1 oz. of FiberFin
2 teaspoons of baking powder
90 grams or 3.2 oz. of butter (softened to room temperature)
125 grams or 4.4 oz. of dried cranberries
In the oven: 200° Celsius/400° Fahrenheit/Gas 6
Line a baking tray with baking paper and grease it with butter.
Mix Tagatesse, vanilla extract and eggs to a thick, airy consistency using a hand mixer.
≈ If you’ve got a slow oven, preheat it to 200° Celsius/400° Fahrenheit/Gas 6 now ≈
Stir flour, FiberFin and baking powder together and add this to the liquid ingredients. Add softened butter and cranberries and knead everything together.
The dough will be quite sticky and buttery at this point. Place it onto your work surface (don’t add any flour) and knead it until it’s smooth and supple, and lets go of your hands.
≈ If you’ve got a fast oven, preheat it to 200° Celsius/400° Fahrenheit/Gas 6 now ≈
Shape the cranberry petit fours into little mounds and place them on your baking tray. They won’t expand in the oven, so you can place them quite close to each other.
Bake the cranberry petit fours for 10-15 minutes. They’re done when they’ve got a nice, golden crust on top.
Remove from the oven and transfer to a baking grill for cooling.
These cranberry petit fours are the perfect coffee biscuit 🙂
PS! If you’re interested in French baking: I got my base for this recipe from the book The Art of French Baking by Ginette Mathiot and it is absolutely brilliant 🙂