If you’ve spent much time around here over the last two years, you know how much I admire Dorie Greenspan. I’ll spare you my usual gushing and simple say that she is a hero of mine. Her gorgeous new book of recipes, Around My French Table [1]is available now. The book chronicles Dorie’s experiences in France and the influences they have had on her cooking. I received the book on Friday and had read almost the entire thing by Saturday night. Dorie is not just a great cook and baker, she is a really talented writer. The book is a joy and I would encourage everyone to pick up a copy- you will love it.
It is crazy and wonderful how the internet allows connections that might not have happened. Dorie has been so kind and generous over these past two years (remember her contribution to the 12 Days of Cookies [2]?) and the generosity continues with this recipe for Salted Butter Break-Ups from her new book. This was the very first recipe I tried, salt and butter being two of my favorite words. It is simple to make and even easier to eat. It is a rich buttery cookie with a kick of salt that you break apart with friends. Perfect with a cup of tea. I will be making this often.
Thanks to Dorie, for continuing to inspire me in the kitchen and for providing us with yet another exceptional book of recipes!
Yesterday I shared some pretty excellent tote bags [3] to commemorate two years of Lottie + Doof. If you’d like one for your very own, there are still a few days left to leave a comment (see original post). More fun stuff soon…
Salted Butter Break-Ups (recipe courtesy of Dorie Greenspan, Around My French Table [1])
- 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
Put 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 meal—you’ll 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 you’re 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 it’s 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 that’s about 1/4 inch thick and about 5 x 11 inches; accuracy and neatness doesn’t 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 — 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.