Salted Butter Break-Ups
- Portion size: 4
This recipe makes 4 servings
|Per Serving: about||-|
|total fat||28 g|
|sat. fat||17 g|
“Called broyé in French, meaning crushed, this cookie is a tradition in the Poitou region of France where butter is prized. Butteriness is one of the cookie's defining characteristics, and saltiness is another,” says Dorie. “The cookie is made with sel gris, a moist, slightly grey sea salt with crystals that are large enough to be picked up individually.”
- 1-3/4 cups 1-3/4cupsall-purpose flour
- 2/3 cup 2/3cupgranulated sugar
- 1 tsp 1tspsel grissel gris or kosher salt
- 9 tbsp 9tbspcold unsalted butter, cut in 18 pieces
- 4 tbsp 4tbspcold water, (approx)
- 1 1egg yolkegg yolks
In food processor, pulse flour, sugar and salt to combine. Drop in butter pieces and pulse until in coarse meal – you'll have both big pea-size pieces and small flakes. With machine running, gradually add just enough cold water to produce dough that almost forms malleable ball.
Scrape onto work surface; form into square and pat to flatten a bit. Wrap in plastic wrap; chill for about 1 hour. (Dough can be refrigerated for up to 3 days or wrapped airtight and frozen for up to 2 months.)
Centre rack in oven; heat to 350°F (180°C). Line baking sheet with silicone mat or parchment paper.
If dough is hard, bash a few times with rolling pin to soften. Between plastic wrap or waxed paper, roll dough into 11- x 7-inch (28 x 18 cm) rectangle about 1/4 inch (5 mm) thick. Transfer to lined baking sheet.
Beat egg yolk with a few drops of cold water; with pastry brush, paint top of dough. Using back of fork, decorate cookie in crosshatch pattern.
Bake for 30 to 40 minutes or until golden, firm to the touch but has a little spring when pressed in centre. Transfer baking sheet to rack and let cool to room temperature.
Source : Canadian Living Magazine: April 2011