Snack-Time Barquettes

Ingredients

A childhood memory, these little nostalgic barquettes are very simple to make. Apricot & Lavender, Raspberry Lychee, seedless Blackcurrant, Salted Butter Caramel... Mix up the recipes and create a lovely gourmet spread! Perfect to take on a picnic, for a chic tea time, or simply to devour at snack time, you won't be able to stop at just one bite!

INGREDIENTS FOR 12 BARQUETTES

• 2 eggs
• 50 g caster sugar
• 50 g flour
• 1 pinch of salt
• Jars of Apricot & Lavender jam, Raspberry Lychee, seedless Blackcurrant, Salted Butter Caramel...

EQUIPMENT

• A whisk or an electric mixer
• A mixing bowl
• A spatula
• A barquette mould
• An airtight container for storing the biscuits

Instructions

1. Preheat the oven to 180°C.
2. Separate the egg whites from the yolks.
3. Whisk the egg whites into stiff peaks with a pinch of salt, using a whisk or an electric mixer. Set aside.
4. In a mixing bowl, whisk the yolks and sugar together until the mixture turns pale. Add the flour, then very gently fold in the egg whites with a spatula.
5. Take a tablespoon of the mixture and fill the barquette mould cavities three-quarters full. Bake for 10 minutes.
6. Once out of the oven, if the mould doesn't leave a hollow, you can form one by pressing the centre of each barquette with a butter knife or the back of a teaspoon. Leave the little cakes to cool for a few minutes, then place them on a wire rack.
7. Bake several more batches until all the batter is used.
8. Gently warm the jam in a saucepan. Pour 1 teaspoon of Apricot Lavender or Raspberry Lychee or seedless Blackcurrant or Salted Butter Caramel jam into each barquette. Leave the barquettes to set.
9. Store the barquettes in an airtight container, separating each layer with a sheet of parchment paper.

Fill them from our jam collection, according to the season.