Lu Le Petit Biscotte Crunchy Cinnamon Brown Sugar Biscuits, 200g
That dryness is a specification, not an oversight: it is the one biscuit here that improves for being dunked, because there is room inside it for the drink to go. Wheat, so not suitable for a coeliac diet. Keep the sleeve airtight; a dry bake takes moisture out of a room far faster than a rich one.
Lu Le Petit Biscotte Crunchy Cinnamon Brown Sugar Biscuits, in brief.
Lu Le Petit Biscotte is the cinnamon and brown sugar biscuit in Lu's Le Petit range, a thin dry crunchy bake carrying warm spice and caramelised sugar with no chocolate anywhere, two hundred grams to the pack, picked into the Teas.co.uk curator selection as the spiced crunch on a shelf dominated by chocolate.
Biscotte is the French word for a dry rusk-style bake, and the texture is the point: this snaps rather than crumbles, which is exactly why it dunks better than anything with a chocolate coating on it. Two seconds in a black coffee, no more.
Lu Le Petit Biscotte is the cinnamon and brown sugar member of Lu's Le Petit range, a thin crunchy biscuit built around warm spice and caramelised sugar rather than around chocolate. Two hundred grams to the pack.
The name is worth reading properly. Biscotte is the French word for a dry, rusk-style bake, and it points at texture rather than flavour: this is a biscuit built to snap and to stay snapped, not a short buttery one that dissolves. Lu have then put cinnamon and brown sugar into that dry structure, which is a deliberate combination. Dry crumb carries spice further than a rich crumb does, because there is less fat to hold the aromatics back.
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. Dunking, storage and the comparison with the caramelised biscuit everyone knows are also published in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Lu
Lu is a French biscuit house, long associated with Nantes, and in Britain it is known chiefly for Le Petit Beurre, the plain rectangular butter biscuit with the notched edges. Le Petit is the family that biscuit gave its name to, and the range now covers plain, chocolate-topped and, as here, spiced. The house style across all of them is restraint: thin biscuits, one clear idea each, no towering assemblies.
Lu's heritage is French; that is company heritage and not a claim about where this particular pack was made. The ingredient list, the allergen advice, the biscuit count and the best-before date must all be read off the current UK pack rather than taken from this page.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: two hundred grams.
- A dry, crunchy bake: this is the texture the word biscotte promises, and it is the reason the biscuit dunks well and travels badly once opened.
- No chocolate anywhere: nothing coated, nothing filled, nothing sandwiched. The flavour comes entirely from the spice and the sugar in the crumb.
- What it is not: not a soft bake, not a cookie and not a shortbread. If you want something that gives under the teeth, this is the wrong pack.
Ideal Serving Conditions
A dry spiced biscuit is one of the few that genuinely improves with a hot drink rather than simply tolerating one, because the crumb is porous enough to take liquid evenly instead of collapsing. That makes the choice of drink, and the length of the dunk, the two decisions worth getting right.
The Coffee Break Serve
- Black coffee first: an unsweetened filter or a long black is the natural partner, and it is the pairing the flavour was built for. The bitterness in the cup carries the caramelised sugar rather than competing with it.
- Two seconds in, no more: a thin dry biscuit takes liquid fast. Count to two, lift it out, eat it immediately. Three seconds and it is in the bottom of the cup.
- Room temperature: straight from a cool cupboard gives the cleanest snap. There is nothing here that benefits from chilling.
- One at a time: the pack is not resealable in any serious way once opened, and a spiced biscuit loses its aroma before it loses its crunch.
The Pudding Serve
- Crushed over yoghurt: broken into thick plain yoghurt with a spoon of honey, where the sourness holds the caramelised sugar in check.
- As a cheesecake base: a dry spiced biscuit crushes to an even crumb and sets firm with melted butter, and the cinnamon carries through the finished base in a way a plain digestive does not.
- With baked apple: crumbled over hot apple or pear, where the spice in the biscuit matches the spice in the fruit.
- Alongside vanilla ice cream: the temperature contrast suits a hard biscuit better than a soft one, and the crunch survives the cold.
Getting It Right with a Hot Drink
- Pairing: black coffee first, then a strong unsweetened black tea. Both have the tannin to stand up to caramelised sugar.
- Avoid: hot chocolate and heavily sweetened lattes. The biscuit is already sweet and the spice disappears under a second sweet thing.
- Dunking: yes, briefly. This is a biscuit built for it, unlike almost everything with a chocolate coating.
- Storage: airtight, cool and dry, away from anything aromatic. Cinnamon fades and a dry biscuit takes on kitchen smells faster than a rich one.
- Best with: a mid-morning coffee, an afternoon pot of tea, or crushed into a pudding at the end of the week when the pack has gone soft.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lu Le Petit Biscotte Crunchy Cinnamon Brown Sugar Biscuits, 200g, 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
Lu Le Petit Biscotte Crunchy Cinnamon Brown Sugar Biscuits, 200g is a dry spiced biscuit, which makes it one of the more useful things on the shelf: it dunks properly, it crushes to an even crumb and it carries its flavour into anything it is baked into. Six builds below cover the coffee-break serve, a cheesecake base, a yoghurt pot, a baked-fruit crumble topping, an ice-cream sandwich and a spiced tiffin for a pack that has gone soft.
Made with this tea
The Two-Second Dunk
How to make The Two-Second Dunk with Lu Le Petit Biscotte.
- 2 or 3 Lu Le Petit Biscotte biscuits
- 1 black filter coffee, unsweetened
- Pour the coffee and let it stand for three or four minutes. Water straight off the boil softens a thin biscuit almost instantly and gives you no working time at all.
- Dunk for a count of two, no longer, and lift it out flat rather than at an angle.
- Eat it immediately, while the outside is soft and the middle is still hard.
- Keep the sugar out of the cup. The biscuit brings enough of its own, and a sweetened drink buries the cinnamon.
What you'll end up with: The serve the biscuit was built for, and the one thing a chocolate-coated bar can never do.
Spiced Cheesecake Base
How to make Spiced Cheesecake Base with Lu Le Petit Biscotte.
- 200g Lu Le Petit Biscotte, the whole pack
- 90g butter, melted
- A pinch of salt
- Crush the whole pack to an even crumb, in a food processor or in a bag with a rolling pin. A dry biscuit crushes far more evenly than a buttery one and gives you no wet lumps.
- Stir the melted butter and the pinch of salt through until every crumb is dark and the mixture holds together when you press it.
- Press into a lined 20cm tin, hard, with the back of a spoon, and chill for at least three hours.
- Fill with whatever you like. Plain vanilla and lemon both work, because the base already carries the spice.
What you'll end up with: A base that tastes of cinnamon and caramel rather than just holding the filling up, which is more than a plain digestive base ever manages.
Cinnamon Crunch Yoghurt Pot
How to make Cinnamon Crunch Yoghurt Pot with Lu Le Petit Biscotte.
- 4 Lu Le Petit Biscotte biscuits
- 300g thick plain yoghurt
- 2 teaspoons clear honey
- 1 apple or pear, diced
- Break the biscuits into rough shards rather than crumbs. You want the crunch to survive.
- Layer yoghurt, honey, diced fruit and biscuit into two glasses, finishing with biscuit on top.
- Eat within ten minutes. Left to stand, the shards soften and the whole point is lost.
What you'll end up with: The sourness of plain yoghurt does the job a black coffee does in a cup, and holds the caramelised sugar in check.
Baked Apple with a Biscuit Crumble
How to make Baked Apple with a Biscuit Crumble with Lu Le Petit Biscotte.
- 6 Lu Le Petit Biscotte biscuits
- 4 cooking apples, cored
- 40g butter, melted
- 2 tablespoons honey
- Heat the oven to 180C and sit the cored apples in a baking dish with a splash of water.
- Crush the biscuits roughly and stir through the melted butter and honey.
- Pack the mixture into the cored centres and pile the rest on top.
- Bake for 30 minutes, until the apples have collapsed and the topping has darkened.
What you'll end up with: The cinnamon in the biscuit matches the spice you would have added to the fruit anyway, so the topping does two jobs at once.
Spiced Ice Cream Sandwich
How to make Spiced Ice Cream Sandwich with Lu Le Petit Biscotte.
- 12 Lu Le Petit Biscotte biscuits
- 500ml vanilla ice cream, softened
- Soften the ice cream for ten minutes until it spreads without tearing a biscuit.
- Sandwich a generous spoonful between two biscuits and press gently until it reaches the edges.
- Freeze on a lined tray for an hour before eating, and keep them frozen until the moment they are served.
What you'll end up with: A hard biscuit survives the cold far better than a soft one, so the snap is still there when you bite through it.
Soft-Pack Rescue Tiffin
How to make Soft-Pack Rescue Tiffin with Lu Le Petit Biscotte.
- Whatever is left of the pack, gone soft
- 200g dark chocolate
- 80g butter
- 2 tablespoons golden syrup
- Break the softened biscuits into rough pieces. Texture no longer matters, which is the point of this build.
- Melt the chocolate, butter and syrup together gently and stir until glossy.
- Fold the biscuit through until every piece is coated, then press into a lined tin.
- Chill for two hours and cut into squares straight from the fridge.
What you'll end up with: The answer to a pack that has lost its snap in a humid kitchen. Dark chocolate against cinnamon and caramelised sugar is a better combination than the fresh biscuit alone.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 487 kcal |
| Fat | 20.00g |
| of which saturates | 9.70g |
| Carbohydrate | 71.00g |
| of which sugars | 41.00g |
| Fibre | 1.40g |
| Protein | 5.30g |
| Salt | 0.79g |
Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten) and egg. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this product: WHEAT flour 45 %, sugar, palm oil, brown sugar 9,5 %, fructose-glucose syrup, liquid whole EGG, brown sugar syrup, raising agent (sodium carbonates), colour (caramel E150a), glucose syrup, cinnamon 0,2 %, salt, flavouring.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Lu Le Petit Biscotte Crunchy Cinnamon Brown Sugar Biscuits, 200g; a thin dry spiced biscuit with no chocolate, coating or filling. Store airtight, cool and dry once opened. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown; the unquantified wheat base makes up the remaining body.
Sourcing & blend. Lu Le Petit Biscotte Crunchy Cinnamon Brown Sugar Biscuits, 200g is made by Lu, a French biscuit house long associated with Nantes and known in Britain chiefly for Le Petit Beurre, the plain rectangular butter biscuit with the notched edges. Le Petit is the family that biscuit gave its name to, and the range now runs from plain through chocolate-topped to spiced. The house style is restraint: thin biscuits, one clear idea each.
What's in Lu Le Petit Biscotte Crunchy Cinnamon Brown Sugar Biscuits, 200g, and what isn't:
- In: a thin dry wheat biscuit carrying cinnamon and brown sugar in the crumb itself, with no coating, no filling and no chocolate anywhere in the pack.
- Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Lu Le Petit Biscotte Crunchy Cinnamon Brown Sugar Biscuits, 200g, please cite teas.co.uk.
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