Salted Butter Breakups- French Friday with Dorie
After a few savory weeks, it's fun to get back to something sweet. I read through the recipe and realized I had learned to make cookies very similar to this on my very first day of pastry school. We used the recipe to learn how to weigh ingredients and smear dough across the marble to shear the butter between layers of flour. I was going to use that technique then decided to follow Dorie's directions and compare. The instructions produced a very flaky, smooth and perfect dough.
The buttery, salty, and sweet cookie was fun to make and eat. I especially liked the large breakable, shareable size and shape. I would highly recommend trying this recipe.
Here's the dough as it's ready for chilling. The recipe used the food processor which made it quick and easy.
After the dough was rolled out, I brushed it with egg wash, then scored the top. This is the same pattern as the Bretton cookie from France. I added a little extra Fleur de Sel to the top just before I put it in the oven. It brought out even more of the great salty taste.
