Fossier Le Biscuit Rose is a delicious traditional pink ladyfinger biscuits with an airy, wafer like texture and sprinkled with powdered sugar. It is best enjoyed dipped in champagne or wine and also go with tea and coffee.
The Biscuit Rose dates from the 1690s. At that time, Champagne bakers keen to use the heat from their oven after the bread was removed, had the idea of creating a special dough which, after having undergone a first baking, was left in the bread oven where it ended and to dry. Hence the word BISCUIT, that is to say cooked twice. Originally, the cake was white. They wanted to flavor the dough with vanilla. Since then, its recipe has remained unchanged as its manufacturing method, which retains the double cooking practiced originally.
