biscuit cuillère recipe cookie french

“Biscuits à la Cuillère”

There it is, my second authentically French recipe, just for you! Those “Biscuits à la Cuillère” are among the most typical and old cookies here in France. The story indeed tells that they were once created by a cook named Antonin Carême whose master, a prince (Prince de Talleyrand) had some problems with his teeth… The cook then decided to create soft cookies his “master” could appreciate without a problem… And you will see that these cookies indeed are incredibly soft in the inside. But what makes them so irresistible is that they also are a bit crispy on the outside ! Powdered with icing sugar, these cookies are the perfect choice with a warm cup of good coffee, and young children do appreciate them as a snack, I give you my “mummy’s word” !

 

Ingredients (for about 15 to 20 cookies) :

2 eggs

1/2 cup (60 g) of plain flour or all purpose flour

1/4 cup (50 g) of powdered sugar

Icing sugar

 

In a bowl, beat the two egg yolks (keep the whites, you’ll use them later in the recipe) with a little bit less than half of the powdered sugar, until the yolks turn into a lighter yellow color (for about 3 minutes).

In another bowl or in the bowl of your stand mixer, beat the egg whites. As soon as the whites turn frothy, add the remaining powdered sugar little by little, beating the whites all along until stiff.

Softly add the yolks to the stiff whites with a spatula, mixing really gently.

Now is the step which explains why we call these cookies “Biscuits à la cuillère” which basically means “spoon cookies” in English.

Cover your oven tray with baking paper.

With two tablespoons, drop the dough on the tray in the shape of “sausages” about one inch wide by three inches long (3 cm wide by 7 cm long). Be careful to drop your sausages a bit distanced apart as they will rise when they cook.

Sprinkle some icing sugar on the “sausages” and let them stand for about 10 minutes. During this time, preheat your oven to 340 F (180°C).

When the 10 minutes are over, sprinkle again each sausage of dough with some icing sugar and place the tray in the oven. Let the cookies bake for about 12 minutes or until the edges are golden (not more than 15 minutes).

Let the cookies cool on the tray for some minutes and, with a spatula, gently transfer them on a wire rack to cool completely (a few minutes more). Do not worry if the cookies do stick a bit to the baking paper, it is absolutely normal : you will just need to pull them off delicately.

These cookies can perfectly be kept in an airtight container for a few days. Enjoy !

biscuit cuillère recipe cookie french

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