# Osem Petit Beurre Classic Wheat Biscuit, 250g ## Commerce action policy **Price:** £2.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/osem-petit-beurre-classic-wheat-biscuit-250g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/osem-petit-beurre-classic-wheat-biscuit-250g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Osem **Price:** £2.60 GBP **GTIN:** 077544210301 **Stock:** instock ## Summary Osem Petit Beurre is the flat, scalloped-edge petit beurre rectangle familiar across Europe: a plain, lightly sweet biscuit worth keeping in the cupboard.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Fine-crumbed, dry and only lightly sweet, with no coating, no filling and nothing competing with whatever you put on top. It takes butter, jam or hard cheese, and it crushes into a base. Dunk one end only, with the tea a minute off the boil, because a close crumb softens from the outside in.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. Common questions are answered in the detailed Q and A tab below. ## Description A petit beurre is the flat rectangular biscuit with the scalloped edge that half of Europe grew up on: fine-crumbed, dry, lightly sweet, and completely without a coating, a filling or a flavour note asking for attention. The argument for it is that a plain biscuit is the most useful thing in a cupboard. It takes butter, it takes jam, it takes cheese, it crushes into a base, and it is the one biscuit you can put in front of anybody without asking what they like. The Taste Profile Plainness: ●●●●● (5/5) Complete, and it is the feature. Nothing on it, nothing in it, nothing competing with whatever you put on top. Sweetness: ●●○○○ (2/5) Light. Present enough to be a biscuit rather than a cracker, restrained enough to sit next to savoury food. Crumb Density: ●●●●○ (4/5) Fine and close rather than coarse and open. It snaps cleanly, which is a different eating experience from a digestive. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Osem Osem is a long-established Israeli food manufacturer with a broad grocery range, and the petit beurre is one of those biscuits that every national market makes its own version of. The style originates in France and the shape is close to standardised across Europe: a flat rectangle with a scalloped border and a pierced surface, made that way so the dough bakes flat and dry rather than rising. Worth being precise about the name. Petit beurre is the French style name for this shape and this family of recipe; it is not our statement about what is in the pack. Osem is a long-established manufacturer; that is company heritage and not a claim about where this particular pack was made. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: 250g. Completely plain: no coating on either face, no filling, no chocolate. That is the point of it and the reason it is useful. What it is not: not a treat biscuit and not an event. If you want something to look forward to at four o'clock, buy a coated one. This is the biscuit that is always there. How Does Osem Petit Beurre Classic Wheat Biscuit, 250g Compare to: McVitie's Digestives Original Biscuits, 315g: the other great plain biscuit, in a bigger pack. The difference is the crumb: a digestive is coarse, open and porous, a petit beurre is fine, close and clean-snapping. The digestive is the better dunker; this is the better base for anything you put on top. McVitie's Victoria Our Classic Biscuit Selection, 245g: essentially the same weight, buying you variety rather than volume. If you want a tin with several different biscuits in it that is the one; if you want one dependable biscuit you will actually use up, this is the pack. Fox's Classic Biscuit Selection, 500g: a large assortment for the same broad job of keeping a tin stocked. Buy the Fox's when the tin is for visitors and this when the tin is for the household. Ideal Serving Conditions A plain biscuit asks for nothing, so the only real decisions are what you put on it and how long you leave it in the tea. Both are worth getting right. The Loaded Serve Butter, thinly: the classic treatment. A fine dense crumb carries a spread without collapsing, which an open oat biscuit does less well. Jam or honey: the low sweetness of the biscuit leaves room for it. On a coated biscuit the same jam would simply be sugar on sugar. Hard cheese: the biscuit is plain enough to work as a cracker substitute, and the light sweetness is an advantage rather than a problem with a sharp cheddar. The Dunk Shorter than a digestive: a fine close crumb takes liquid at the edge rather than through the whole thickness, so it softens from the outside in. Tea off the boil: a minute or two. There is no coating anywhere to act as a raft, so the whole biscuit is exposed. Corner first: dunk one end rather than submerging it. The scalloped edge gives you a dry handle to hold. Coffee works too: a plain biscuit is better with coffee than most, because there is no chocolate fighting the roast. Getting It Right with a Hot Drink Pairing: almost anything. Black tea, green tea, coffee and hot chocolate all work, because there is nothing on the biscuit to clash with any of them. Avoid: nothing in particular, which is the only time we will write that. This is the one biscuit on our shelf with no bad pairing. Dunking: yes, briefly, one end at a time, with the tea allowed to stand. Storage: cool, dry, dark and sealed. A dry biscuit stales to soft, so reseal the inner wrapper or move the pack to a tin. Best with: the everyday tin, a cheeseboard, a child's plate, and any recipe that needs a plain biscuit base. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. The word beurre: it is part of a French style name for this biscuit shape, not our statement that the pack contains butter. Kosher certification: not claimed here. If it matters to your purchase, the mark is on the pack. No health claim: plain is not the same as healthy. ## Product Questions What is a petit beurre?The flat rectangular biscuit with the scalloped border and a pierced surface that half of Europe grew up on. The style originates in France and the shape is close to standardised: it is made that way so the dough bakes flat and dry rather than rising. Does it actually contain butter?Petit beurre is a French style name for this shape and recipe family, not our statement about the contents of this pack. The ingredient list on the current UK pack is the only reliable source. Can I dunk it?Briefly, and one end at a time rather than submerging it. A fine close crumb takes liquid at the edge rather than through the whole thickness, so it softens from the outside in, and there is no coating anywhere to act as a raft. Can I use it instead of a cracker with cheese?Yes, and it is one of the better reasons to keep a pack. The sweetness is light enough to sit next to savoury food, and a fine dense crumb carries a slice of hard cheese without collapsing under it. How many biscuits are in the pack?The pack is 250g and states its own count, and that is the figure to trust. What do you put on them?Thin butter is the classic. Jam or honey works because the biscuit is barely sweet, where on a coated biscuit the same jam would be sugar on sugar. Two sandwiched around chocolate spread is the simplest sweet thing in any kitchen. How long does it keep once opened?A dry biscuit stales to soft, so reseal the inner wrapper or move the pack to a tin as soon as you open it. Which drink goes best with it?Black tea, green tea, coffee and hot chocolate all work, because there is no coating or flavour on the biscuit to clash with any of them. ## Ingredients & Nutrition ComponentProportionWhat it bringsPetit beurre stylea recipe family, not a declarationThe French style name for this flat scalloped rectangle with its pierced surface, made that way so the dough bakes flat and dry. It is not our statement that the pack contains butter; the ingredient list on the pack is the authority.No coating or fillingplain on both facesThe whole argument for the product. Nothing competes with butter, jam, honey or cheese put on top, and the low sweetness leaves room for all of them.Pack: Osem Petit Beurre Classic Wheat Biscuit, 250g; plain uncoated petit-beurre style wheat biscuits. Store cool, dry and dark, and reseal the inner wrapper or decant to a tin once opened, because a dry biscuit stales to soft. Read the net weight, the biscuit count, the ingredient list, any kosher certification mark, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. Osem Petit Beurre Classic Wheat Biscuit, 250g is made by Osem, a long-established Israeli food manufacturer with a broad grocery range. The petit beurre is one of those biscuits every national market makes its own version of: the style originates in France, and the shape is close to standardised across Europe as a flat rectangle with a scalloped border and a pierced surface, built to bake flat and dry rather than to rise. What an individual maker brings to it is consistency rather than novelty, which is exactly what you want from the plainest biscuit in a cupboard.What's in Osem Petit Beurre Classic Wheat Biscuit, 250g, and what isn't: In: plain uncoated petit-beurre style wheat biscuits, loose in a 250g pack, with no coating, filling or chocolate. Contains gluten: it is a wheat biscuit and is not suitable for a coeliac diet. ## Flavour Science The outer layer is the bake on the surface, and on a petit beurre there is very little of it in the sense a digestive or a Hobnob has. The dough is rolled thin, pierced so it cannot rise, and baked flat and dry, which produces a smooth, pale, even surface rather than a craggy toasted one. What you get on the nose is faint: a clean, slightly biscuity, lightly caramelised note and nothing else. That restraint is the feature. A biscuit with a loud surface aroma fights whatever you put on it, and the reason this one takes butter, jam, honey and hard cheese equally well is that it arrives at the palate with almost no opinion of its own.The flavour spike is barely a spike at all, which is the honest description. The mid-palate is lightly sweet, gently wheaten and clean, with the sugar present enough to make this a biscuit rather than a cracker and restrained enough to sit beside savoury food without arguing. There is no cocoa, no fruit, no spice and no coating anywhere in the build to take the mouthful over.The base structure is the crumb, and it is the real point of difference. A petit beurre is fine and close where a digestive is coarse and open, so it snaps cleanly rather than crumbling, and it carries weight on its surface without giving way. That is why it holds a thick spread or a slice of hard cheese better than an oat biscuit does, and why it makes a tighter, less sandy base when crushed. The same density also means it takes hot liquid at the edge rather than drawing it evenly through the whole thickness, which changes how it dunks. The finish is short, clean and dry, and it clears the palate rather than lingering on it.Getting it right in the cup. Dunk one end rather than submerging the biscuit, and keep it shorter than you would a digestive. A close crumb softens from the outside in, so the wet end goes before the dry end has taken anything up, and there is no coating anywhere to act as a raft. Let the tea stand a minute or two off the boil, hold the biscuit by the scalloped edge, which gives you a dry handle, and eat it straight away. Coffee is a better partner here than it is for most biscuits, because there is no chocolate competing with the roast. If you are not dunking, the better use is loading: butter thinly spread, jam or honey where the low sweetness leaves room for it, or a slice of sharp cheddar, which the crumb will hold without collapsing.A dry, close crumb has less exposed internal surface than an open oat or wheatmeal one, so a properly resealed pack holds its snap for weeks rather than days. Left open it will still go soft in the end, because every dry biscuit takes water vapour from the air, and a soft petit beurre cannot be revived, though a few minutes in a low oven gets closer to rescuing one than it would with a coated biscuit, since there is nothing on it to melt. Heat is otherwise a non-event: with no chocolate anywhere there is no bloom, no marked fingers and no reason to keep the pack cool beyond ordinary good sense. The temperature of the drink is the third variable and it behaves as it does for every biscuit, with water straight off the boil taking the decision out of your hands. ## Recipe Ideas Recipes, born here first Buttered Petit Beurre How to make Buttered Petit Beurre with Osem Petit Beurre. 3 min 4 biscuits Easy You'll need 4 Osem Petit Beurre biscuits Good salted butter, cold A mug of black tea Method Take the butter out five minutes before, so it spreads without tearing a thin biscuit. Spread it thinly rather than generously. A fine close crumb carries a spread well, but the point is the contrast, not the quantity. Salt is the whole trick: a salted butter against a barely sweet biscuit is the reason this simple thing works. Eat with black tea, and assemble at the last minute so the biscuit stays crisp. What you'll end up with: The oldest and best use of a plain biscuit, and the one that explains why people keep buying them. Petit Beurre Cheese Plate How to make Petit Beurre Cheese Plate with Osem Petit Beurre. 10 min 4 servings Easy You'll need 12 Osem Petit Beurre biscuits A wedge of mature cheddar A small bunch of grapes A little clear honey Method Bring the cheese to room temperature and keep the biscuits sealed until the plate goes out. Use them as a cracker substitute. The light sweetness is an advantage against a sharp cheddar rather than a problem. Add grapes for the sharp note and a trail of honey for anyone who wants it. Assemble at the table, because a loaded biscuit softens within minutes. What you'll end up with: A cheese plate built on a biscuit rather than a cracker, which is sweeter and holds a slice without snapping in half. The Two-Biscuit Sandwich How to make The Two-Biscuit Sandwich with Osem Petit Beurre. 5 min 4 sandwiches Easy You'll need 8 Osem Petit Beurre biscuits Chocolate spread or thick jam 1 banana, thinly sliced Method Spread four biscuits with chocolate spread or a thick jam, right to the scalloped edge. Lay thin banana slices over the spread if you want something more than sugar in it. Press a second biscuit on top gently, so the filling reaches the edge without squeezing out. Serve at once. Left to stand, the filling softens both biscuits from the inside. The Short Dunk How to make The Short Dunk with Osem Petit Beurre. 4 min 1 cup Easy You'll need 3 Osem Petit Beurre biscuits A mug of coffee or black tea A minute or two off the boil Method Stand the drink a minute or two. There is no coating anywhere on this biscuit to act as a raft. Hold it by the scalloped edge, which gives you a dry handle, and dunk one end only. Count to two rather than three. A close crumb softens from the outside in, so the wet end goes first. Try it with coffee as well as tea. With no chocolate on the biscuit there is nothing fighting the roast. What you'll end up with: A cleaner dunk than a digestive gives, with a dry half still snapping while the wet end has gone soft. Tight Cheesecake Base How to make Tight Cheesecake Base with Osem Petit Beurre. 20 min + 4 hours 8 slices Medium You'll need 200g Osem Petit Beurre biscuits 90g butter, melted 500g full-fat soft cheese Zest and juice of 1 lemon Method Blitz the biscuits to fine crumbs. A close crumb breaks down tighter and less sandy than a digestive does. Stir in the melted butter, using a little less than a digestive base needs, because there is less to absorb it. Press firmly into a lined 20cm tin and chill for thirty minutes. Beat the soft cheese with the lemon zest, juice and sugar to taste, spread over the base and chill for four hours. What you'll end up with: A base that cuts cleanly instead of crumbling at the edge, which is the practical reason to use a plain biscuit rather than a digestive. Fifteen-Minute Fridge Slice How to make Fifteen-Minute Fridge Slice with Osem Petit Beurre. 15 min + 2 hours 9 squares Easy You'll need 200g Osem Petit Beurre biscuits 100g butter 2 tablespoons golden syrup 150g dark chocolate 60g raisins Method Break the biscuits into rough shards by hand rather than crushing them to dust. Melt the butter with the golden syrup, stir in the shards and the raisins until everything is coated. Press into a lined 20cm tin and chill for twenty minutes. Pour over the melted dark chocolate, level it and chill for two hours before cutting into nine. What you'll end up with: A fridge slice where the biscuit stays as recognisable shards rather than turning to rubble, because a dense crumb holds its shape. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. 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