Savoyard cruche

Method

1. 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.
2. 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.