Savoyard cruche
- Published: 22 Feb 17
- Updated: 18 Mar 24
Often served as a petit four or alongside a cup of coffee, this French-inspired sweet treat is a cross between a biscuit and fudge.
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Makes 40 pieces
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Hands-on time 30 min, plus setting
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Ingredients
- 250g salted butter
- 250g plain flour
- 125g caster sugar
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Method
- Line a 30cm x 20cm tin with baking paper. Melt the butter over a low heat, then slowly stir in the flour. Stir constantly over the heat for 10-15 minutes until lightly browned and smelling biscuity.
- Add the sugar and stir for 5 minutes more – it should be golden but not dry. Transfer to the tin and level the top with a spatula. Leave for an hour or so to cool completely and firm up (or chill for 40 minutes), then cut into pieces with a sharp knife – it’s quite crumbly. Serve with coffee or tea as a petit four.
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- Recipe from January 2017 Issue
Nutrition
Per piece
Nutrition: per serving
- Calories
- 82kcals
- Fat
- 5.3g (3.3g saturated)
- Protein
- 0.7g
- Carbohydrates
- 8g (3.2g sugars)
- Fibre
- 0.2g
- Salt
- 0.2g
delicious. tips
This sweet treat will keep in an airtight tin for around five days.
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