Petits gateaux secs is French for little dry cakes. They are indeed nothing fancy since they are made with ingredients - flour, butter, sugar - that were available on the farms in the rural areas of Acadiana.
Yield: about 28 cookies
These were often made for young children when they came home from school. They can be accompanied with caf au lait (coffee milk) made with equal parts strong, dark coffee and hot milk or cream. For a heartier snack or dessert, they were served with Creole cream cheese.
They are also ideal for packing in airtight containers to take along on a boat trip, or to a picnic or any outdoor meal. The dough can be made in advance and stored in an airtight container in the refrigerator for up to three days. This basic dough can be used for sweet tarts, sometimes referred to as turnovers, and can be filled with fig preserves, baked sliced apples or blackberry jam.
Variation: To make tarts, simply roll out the dough into circles 6 to 8 inches in diameter and 1/4 inch thick. Fill with about 1/4 cup of the desired filling, fold the dough over and seal. Press the edges together with the tines of a fork. Bake until slightly golden, 15 to 20 minutes.
Eula Mae's Cajun Kitchen: Cooking Through the Seasons on Avery Island
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