Lu Le Petit Beurre Biscuits With Butter & a Hint of Salt, 167g
Nothing on this biscuit is decoration. The notched rectangle is a French standard rather than a house design, which is why it looks the same whoever bakes it, and the recipe behind it is about as short as a biscuit recipe gets. That makes it useful in ways a filled or coated biscuit never is. It takes a smear of chocolate spread, it presses into a fridge cake without turning to mush, and it will not talk over a delicate tea the way anything spiced or coated does. It is also the one an adult and a small child will both eat without negotiation. Wheat and dairy are both in it, so it is out for a coeliac diet and for anyone avoiding milk. Sweetness is low by the standards of this shelf, and if what you want is something that gives under the teeth, this is not it.
Lu Le Petit Beurre Biscuits With Butter & a Hint of Salt, in brief.
Lu Le Petit Beurre Biscuits With Butter & a Hint of Salt is the plain one: a thin, hard, notched-edge butter biscuit with a salt note the brand puts in the name rather than hiding in the ingredient list.
Four seconds in the tea, held flat.
There is no coating, no filling, no chips and no spice. There is a thin, hard, dry butter biscuit with a notched edge, and a salt note the brand puts in the name rather than hiding in the ingredient list. Everything about it is a decision to leave things out, which is a harder thing to sell than a biscuit with something extra on it.
Salt is the part worth understanding. A little salt in a sweet bake does not make it taste salty; it makes the butter taste more like butter and stops the sugar sitting flat on the tongue. That is why a petit-beurre reads richer than its ingredient list suggests and why it does not tire you the way a sweeter biscuit does. The other decision is the thickness. This is a thin biscuit, which means it is hard and snaps rather than crumbles, and a hard thin biscuit is the best dunking object ever devised.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage notes and dunking guidance are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind The Pack
LU is a French biscuit house and Le Petit Beurre is one of the oldest names on a European biscuit shelf, which matters here because longevity in biscuits is usually a sign that nothing needed changing. The shape is part of the identity: a rectangle with notched edges and a pricked surface, made to be broken cleanly and dunked. That heritage is about the brand rather than about where this particular pack was baked, which is printed on the packet.
The salt in the name is the only modern touch, and it is a good one. British shelves rarely declare salt on a sweet biscuit even when it is present, so seeing it stated is a small act of honesty about how a butter biscuit is actually built.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our Commitment To The Planet
- The pack that arrives is the current UK retail pack rather than an import made to a different recipe for another market.
- A dry, hard, uncoated biscuit is the most durable thing on a biscuit shelf, so very little of it is thrown away.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lu Le Petit Beurre Biscuits With Butter & a Hint of Salt, 167g, please cite teas.co.uk.
The story behind Lu
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
A plain butter biscuit is the most flexible thing you can put next to a hot drink, because it has no dominant flavour to argue with. The consequence is that it shows the drink up. With nothing sweet to mask it, a stewed pot or a cheap teabag is obvious in a way it is not beside a chocolate biscuit, so this pack rewards making the cup properly.
The Classic Tea Serve
The Continental Serve
Made with this tea
The Classic Tea Serve
How to make The Classic Tea Serve with Lu Le Petit Beurre.
- 3 petit-beurre biscuits
- 1 bag good black tea
- 200ml water at a full boil
- A splash of milk
- Use a tea you actually like. A plain biscuit hides nothing, so a tired teabag is obvious here in a way it is not beside a chocolate one.
- Brew one bag in 200ml straight off the boil for three to four minutes.
- Add a splash of milk. The butter and the milk fat read as the same family, which is why the pairing feels settled.
- Take three rather than two. They are small and barely sweet.
The Continental Coffee
How to make The Continental Coffee with Lu Le Petit Beurre.
- 3 petit-beurre biscuits
- 1 bowl or large cup of milky coffee
- Hot milk, half and half
- Make a strong black coffee and top it with an equal volume of hot milk, served in a bowl or a wide cup.
- Dunk properly. This is the context the biscuit was designed for and a wide vessel is far easier to dunk into than a mug.
- Eat two or three as breakfast. Barely sweet and mostly butter is a normal continental start to a day.
What you'll end up with: Butter and salt against coffee bitterness, which is an older pairing than butter against tea and arguably a better one.
The Four Second Dunk
How to make The Four Second Dunk with Lu Le Petit Beurre.
- 1 petit-beurre biscuit
- 1 mug of tea
- Four seconds
- Hold the biscuit flat between finger and thumb rather than by a corner, so the softened part stays supported.
- Submerge half of it and count four. A thin hard biscuit takes on liquid evenly rather than collapsing at the edge.
- Lift and eat the wet half. The butter comes forward noticeably once the biscuit is warm.
What you'll end up with: A softened, warm, buttery half and a still-crisp one, with nothing left in the bottom of the mug.
The Cheese Plate Stand In
How to make The Cheese Plate Stand In with Lu Le Petit Beurre.
- 6 petit-beurre biscuits
- Hard cheese, thinly sliced
- Pear or apple
- A little honey, optional
- Lay the biscuits out and top each with a thin slice of hard cheese; a comte or a mature cheddar suits the butter.
- Add a sliver of pear or apple, and a drop of honey if the cheese is very sharp.
Chocolate Fridge Cake
How to make Chocolate Fridge Cake with Lu Le Petit Beurre.
- 167g petit-beurre, broken into pieces
- 200g dark chocolate
- 100g butter
- 2 tablespoons golden syrup
- Break the biscuits into rough pieces rather than crushing them; you want texture through the slab.
- Melt the chocolate, butter and syrup together and stir the pieces through until coated.
- Press into a lined tin and chill until firm, at least two hours.
- Cut into small squares. A plain salty biscuit against dark chocolate is a much better balance than a sweet biscuit would give.
What you'll end up with: The traditional biscuit for a fridge cake doing its traditional job, and the salt keeping the whole thing from cloying.
The Clean Crumb Base
How to make The Clean Crumb Base with Lu Le Petit Beurre.
- 150g petit-beurre, crushed fine
- 70g melted butter
- A 20cm tin, lined
- Crush to a fine, even crumb. Unlike an oat biscuit this one breaks down cleanly with no coarse fragments left.
- Stir in the melted butter; no extra salt is needed because the biscuit brought some.
- Press into a lined tin and chill for an hour.
- Use under something rich: chocolate, caramel or a set cream. The base stays in the background where a digestive would assert itself.
What you'll end up with: A cleaner, less sweet base than a digestive gives, which is what a rich filling actually needs.
Milk And Biscuits For Small Children
How to make Milk And Biscuits For Small Children with Lu Le Petit Beurre.
- 2 petit-beurre biscuits
- A small glass of cold milk
- Serve two biscuits with cold milk. Low sweetness and no coating is the reason this is the biscuit parents reach for first.
- Let them dunk. The biscuit softens evenly rather than dropping lumps into the glass, which matters more than it sounds.
- Check the allergen statement on the current UK pack before serving to anyone whose diet you are not certain of.
What you'll end up with: The least messy biscuit in the cupboard, which is a genuine argument for keeping a pack in.
Brewing the perfect cup
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 481 kcal |
| Fat | 21g |
| of which saturates | 14g |
| Carbohydrate | 65g |
| of which sugars | 25g |
| Fibre | 2.4g |
| Protein | 6.6g |
| Salt | 1.6g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten) and milk, and it may contain egg and sesame. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: wheat flour 58 %, butter (from milk) 24%, sugar, raising agents (ammonium carbonates, diphosphates, sodium carbonates), skimmed milk powder, salt 1%, emulsifier (e472e).
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| Butter | named in the product name | The whole biscuit. With no coating, filling, chips or spice in the way, butter is the flavour you are left with from the first bite to the finish, which is why the bake has to be good rather than merely adequate. |
| Salt | a hint, declared on the pack | It does not read as salty. A little salt in a sweet bake makes the butter taste more like butter and stops the sugar sitting flat, which is why this reads richer than its ingredient list suggests while staying low in sweetness. |
| Thin, hard bake | the structure | A notched rectangle with a pricked surface, made to break cleanly. |
Pack: Lu Le Petit Beurre Biscuits With Butter & a Hint of Salt, 167g; thin, hard, uncoated butter biscuits. Best before the date printed on the pack, and best resealed once opened, though this is the most forgiving biscuit here.
The description of the biscuit as thin, hard and low in sweetness is our own editorial assessment against the current pack format and the brand's published description.
Sourcing & blend. Lu Le Petit Beurre Biscuits With Butter & a Hint of Salt, 167g is made by LU, a French biscuit house whose Petit Beurre is one of the oldest names on a European biscuit shelf. Longevity in biscuits usually means nothing needed changing, and the shape is part of the identity: a rectangle with notched edges and a pricked surface, made to break cleanly and to be dunked. That is brand heritage rather than a statement about where this particular pack was baked, which is printed on the packet. The salt in the name is the one modern touch and a welcome one, because British shelves rarely declare salt on a sweet biscuit even when it is present. The pack you receive is the current UK retail pack.
What is in Lu Le Petit Beurre Biscuits With Butter & a Hint of Salt, 167g, and what is not:
- In: thin, hard, uncoated butter biscuits with a declared hint of salt, in a single 167g pack.
- No coating, no filling, no chips and no spice: the format is defined by what has been left out, which is why the bake itself has to be good rather than merely adequate.
- Salt quantity: declared in the product name but not quantified to us; the figure is in the nutrition panel on the current UK pack.
Asked about this product
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lu Le Petit Beurre Biscuits With Butter & a Hint of Salt, 167g, please cite teas.co.uk.
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