LU Le Petit Beurre Biscuits, 167 g

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Today Koestlin holds first place int he export of biscuits and related products, waffles in a part of Europe, while in Croatia it holds first place in the sale of biscuits and second in the sale of waffles. Sometimes they are called ‘shortbread from Nantes’, which is where LU factory was founded and these days churns out over 9,000 tonnes Petits Beurres a year. Those quintessentially French biscuits were, it appears, inspired by English biccies. In the late 19th century Louis Lefèvre-Utile of the LU biscuit factory invented the recipe, the shape and the stamp. But they are nothing like shortbread: not crumbly enough, not powdery in taste and not as sweet. They are to me the original biscuit: plain, hard, with "four ears and forty-eight teeth" as the marketing slogan goes. Another copycat recipe: milk chocolate digestive biscuits, just like McVities, only better. Can you make the ultimate dunking biscuits at home? Here’s how, and it’s easy. More French dessert recipes

Iconic French biscuit brand LU is launching in the UK

Le Petit Beurre is a modern take on the brand’s first-ever biscuit, Véritable Petit Beurre, whose oblong shape took inspiration from French tea mats usedin 1880s, when the brand was founded.

Research has shown that not all manufacturers of Petit biscuits use butter in the production of these biscuits, though the name itself dictates that these biscuits should contain butter. Butter-free biscuits are cheaper substitutes, such as palm fat or oil. And they are full of saturated acids. If the oil is hydrogenated(converted to fat), it may contain more trans-fatty acids that are equally harmful. Pim’s:A delicious combination of three distinct tastes: Smooth European chocolate, tangy fruit-flavored filling, and soft, sweet biscuit.

Mondelez to bring French biscuit brand Lu to the UK Mondelez to bring French biscuit brand Lu to the UK

My replica of Fox’s Crunch Creams, crunchy biscuits, are similar to petits beurres but the cutting method is far simpler: shape a cookie dough sausage and slice it with a knife! Be patient, we are here for you to learn!These crispy biscuits that melt in the mouth are nowadays the symbol of the seaside town of Nantes. Why is it called "Petit Beurre"?The famous Petit Beurre biscuits marked many childhoods, but even today it gives children and the elderly pleasure. Moreover, did you know that its appearance actually has a meaning?! Lu senior brand manager Charlotte Parkes said the four-strong range was “sure to be a hit with biscuit lovers in the UK”. As we already mentioned in the ''romantic story'', the name came from his and his wife's' initials. Their initials were first used by Alfons Mucha for an 1897 schedule promotion for the Lefèvre-Utile Biscuit Co. My recipe is perhaps not entirely true to the original, but it is delicious for the addition of cream instead of water and quite a bit reduced in sugar for the consideration of our teeth. Petit Beurre'', which means ''little butter'' in French, was created by the English biscuits of the time.

Lu Le Petit Beurre | Morrisons

Thesurfaceissmooth,andthe inscription"LUPETIT-BEURRENANTES"isinterminglinginthreelineswithtwenty-fourindents(quatrelineswithsixcolumns). They have a recognizable taste– there is no doubt that when you bite only a little piece you'll know –''oh, that is Petit Beurre''. Petit-Beurre biscuits owe their appearance to the mold Louis, brought from England.We can say that he is a pure perfectionist with a sense for marketing.Bouisset, effectively noted for his work for the Menier Chocolate organization, made Petit Écolier ("the Little Schoolboy")which fused the LU initials. Bouisset's publication was utilized widely and the picture was embellished on the organization's Petit Beurre line of biscuits.Inside a couple of years, the accomplishment of the logo brought about the organization getting to be known as LU. Interestingly, LU's entire existence was influenced by Raymond Loewy. In1956,LefevreaskedLoewetoupgradeandupdateitslogo. Made with “simple, authentic ingredients” and inspired by traditional French recipes, just one bite would “transport customers to a sun-dappled square in rural Provence”, said Lu.