Roudors in Sydney – French biscuits

I miss Roudors very much. Though we can get our family to send some, the postage costs more than the actual biscuit itself… So why not bake roudors?

Here’s my rendition of that French delicacy:

Homemade roudors
Homemade roudors


2 egg yolks

100gm sugar

160gm butter

250gm self raising flour

Beat the butter, egg yolks and sugar all together until light and fluffy.

Add the flour and avoid overworking the dough (I do it with a spoon first, and once the dough looks like a crumble with most of the flour that’s gone in, I use my hands!)

[adsensea]I let the dough sit in the fridge (rolling it into the shape of a sausage beforehand) around 20 minutes so it’s firmer (there’s heaps of butter in, hence the reason why you’ve got to let the dough set a bit).

After 20 minutes, cut the dough into 12 equal pieces and put them in a muffin/cupcake pan, as the dough does spread from high butter content (but it’s so good!).

Homemade roudors
Homemade roudors

Brush the top with an egg yolk and bake at 200°c for 20 minutes or so. Original recipe (in french) calls for 20 to 30 minutes, but 20 minutes with my oven was more than enough, and I might have to decrease the temperature next time since it’s a fan forced oven I have!

Bon appétit!

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