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Ингредиенты
- Salted Butter Break-Ups (recipe courtesy of Dorie Greenspan, Around My French Table)
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 3/4-1 teaspoon sel gris or kosher salt
- 9 tablespoons cold unsalted butter, cut into 18 pieces
- 3-5 tablespoons cold water
- 1 egg yolk, for the glaze
Инструкции
- DirectionsPut the flour, sugar, and salt in a food processor and pulse to combine. Drop in the pieces of butter and pulse until the mixture looks like coarse mealâyouâll have both big pea-size pieces and small flakes. With the machine running, start adding the cold water gradually: add just enough water to produce a dough that almost forms a ball. When you reach into the bowl to feel the dough, it should be very malleable.
- Scrape the dough onto a work surface, form it into a square, and pat it down to flatten it a bit. Wrap the dough in plastic and chill it for about 1 hour. (The dough can be refrigerated for up to 3 days or wrapped airtight and frozen for up to 2 months.)
- When youâre ready to bake, center a rack in the oven and preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper. Remove the dough from the fridge and, if itâs very hard, bash it a few times with your rolling pin to soften it. Put the dough between sheets of plastic wrap or wax paper and roll it into a rectangle thatâs about 1/4 inch thick and about 5 x 11 inches; accuracy and neatness doesnât count for a lot here. Transfer the dough to the lined baking sheet.
- Beat the egg yolk with a few drops of cold water and, using a pastry brush, paint the top surface of the dough with an egg glaze. Using the back of a table fork, decorate the cookie in a crosshatch pattern.
- Bake the cookie for 30 to 40 minutes, or until it is golden. It will be firm to the touch but have a little spring when pressed in the center â the perfect break-up is crisp on the outside and still tender within. Transfer the baking sheet to a rack and allow the cookie to cool to room temperature.
