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TI’ ALVA Biscuits

LARD “Le Fondant”
Good weather = picnic = afternoon tea = TI' ALVA We present our little signature biscuits. Everyone loves them, whether at tea-time or for breakfast
Preparation : 15 mins
Baking : 20 mins
25 / 28 TI'ALVA Biscuits
100 g caster sugar
10 g milk powder
50 g whole milk
1 tsp vanilla powder
250 g strong flour (French T55 type)
3 g baking powder
pinch of fleur de sel (2 g)
70 g SUBLIM' “Le Fondant” lard at room temperature
2 to 3 tbsp milk


1 saucepan
1 stand mixer
1 brush
1 pastry rolling pin
Parchment paper


In a saucepan, warm the sugar + milk + milk powder + vanilla.
Cover and leave to cool at room temperature.
In a stand mixer, mix the flour and baking powder.
Add in the (softened but cold) SUBLIM’ “Le Fondant” lard, the liquid mixture, and finally, the fleur de sel. Mix together, pressing the dough with the heel of the hand on a work surface (gentle kneading):  ), do not overwork the dough to avoid it heating and becoming elastic. It should have the texture of almond paste.
Roll out the dough to a thickness of 3 to 4 mm, directly on parchment paper or a silicone sheet, ideally already lining the baking sheets that will go into the oven.
Leave to harden in the refrigerator for 30 mins.
Next, take out the baking sheets and use a cutter to shape out biscuits into Petit Beurre squares or any other shape you like, and trim off any excess dough.
Leave to harden in the refrigerator for at least 10 minutes.
Preheat the oven to 160 °C;
Remove the biscuits from the refrigerator, brush over a little milk to glaze.
Bake in the oven for 15-20 mins.
Leave to cool.

Tip: add a few drops of cold water if the flour is too absorbent and the dough a little dry.

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