Tuesday, September 14, 2010

Simple French- Salted Butter Break-Ups

I found this recipe on a Boston Globe food blog- it sounded delicious, and is so simple. It is really important to use good butter and sea salt because they make the cookie.  When done, I started with a small piece, sat down and then got up to eat some more. With this cookie, you could easily eat the whole plate before you know it.  They are plain and just slightly sweet, but the edges become darker brown and a little chewy.

Salted Butter Break-Ups
from Around My French Table by Dorie Greenspan

1 3/4 cup all purpose flour
2/3 cup granulated sugar
1 teaspoon sea salt or kosher salt
9 tablespoons good quality cold unsalted butter, cut into 18 pieces
3-5 tablespoons cold water
1 egg yolk (for the glaze)

     In a food processor, combine the flour, sugar and salt. Pulse to mix them. Drop in the butter and pulse until the mixture looks like coarse meal with pea-sized and small flakes.  With the machine running, add the cold water gradually, just until the dough almost forms balls. It should be malleable.  Scrape the dough onto a large sheet of foil set on the counter. Shape it into a square, and pat it down to flatten it.  Fold over the remaining foil and refrigerate for 1 hour.                                                                            
     Preheat the oven to 375 degrees F.  Cut a piece of parchment paper that fits a baking sheet.  Place the dough on the parchment.  Cover with plastic wrap and roll the dough into a rectangle that is 1/4 inch thick all over.  Peel off the plastic wrap.  Brush the dough with the egg yolk.  With the back of a fork, mark lines going in one direction, then in the other to form a crosshatch pattern.  Bake the cookie for 30 minutes or until it is golden brown with a little spring when pressed in the center.  (the edges of my cookie really started to get quite brown after 20 minutes so you might want to start checking after 20 minutes before it gets too brown) Slide the parchment onto a wire rack to cool to room temperature.  Break up the cookie and serve it in pieces.  ((post by Susan))



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