Afternoon treat

Claire Verneil's lunettes de Romans jam biscuits

Tender, crumbly vanilla biscuits, filled with jam or chocolate spread and dusted with icing sugar, in the style of lunettes de Romans.

Total time
92 min
Budget
Small budget
Difficulty
Moderate
Servings
10 pieces
Claire Verneil's lunettes de Romans jam biscuits
A recipe by Claire Verneil. A lawyer with a passion for cooking, discovered through the television programme MasterChef, Claire Verneil made her name in the restaurant world and now runs her consultancy By Claire Verneil, developing private events such as business cocktails and dinners in France and abroad. Claire Verneil's recipe: tender biscuits so crumbly that they should be eaten very quickly, filled with jam or chocolate spread for a version inspired by lunettes de Romans.

Prepare everything

Ingredients

10 pièces

Tick the ingredients you already have.

The biscuits

The filling and finishing touch

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Hazelnut spread SignaturePoids - 210g Stock insuffisant en tenant compte de la quantité déjà présente au panier.
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  • Apricot with Tahitian vanilla, Grand Cru Tahaa SelectionPoids - 210g
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  • Strawberry with Madagascan vanilla SelectionPoids - 210g
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Selection total 18,98 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
12 min
Resting
60 min

The biscuits

  1. 1

    Prepare the dough

    Mix the butter with the caster sugar and vanilla pod seeds, or vanilla extract if chosen instead. Beat the egg, measure out the amount specified and add to the mixture, then whisk. Add the flour, salt, cornflour and baking powder. Knead just enough to bring this very crumbly mixture into a dough.

  2. 2

    Roll and cut out the biscuits

    Roll the dough, then cut out the biscuits on baking paper or a silicone baking mat such as Silpat. Cut out the centre of half the shapes, keeping the other half solid for the bases. Arrange on an oven-safe tray.

  3. 3

    Rest in the refrigerator

    Refrigerate the cut-out biscuits for 45 minutes. Towards the end of the resting time, preheat the oven to 180 °C so it has reached that temperature when you put them in.

  4. 4

    Bake the biscuits

    Bake the biscuits at 180 °C for 10 to 12 minutes. Start checking them at 10 minutes.

    180 °C
  5. 5

    Let cool before filling

    When they come out of the oven, let the biscuits firm up on the tray before carefully moving to a rack. Wait until completely cooled before adding icing sugar and filling.

The filling and finishing touch

  1. 6

    Fill and assemble the biscuits

    Once the biscuits have cooled, dust the ones with cut-out centres with icing sugar. Fill the solid biscuits with jam or chocolate spread, then cover with the dusted biscuits. Vary the flavours as you wish. Enjoy.

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