French Friday: Salted Butter Break-ups
March 18, 2011 § 6 Comments
Fridays are a time for recipes from Around My French Table, Dorie Greenspan’s most recent book. On the FFWD menu this week: Salted Butter Break-ups. What you do is basically make one giant slab of a cookie, bake it, and then bring it to the table, whole, so everyone can break off a piece.
The short, extremely basic ingredient list never gives you a hint of what you’ll taste when these things hit your mouth. Flour, sugar, salt, butter, water, and an egg yolk? They’re transformed into a complex, salty, creamy, caramel flavor that is ever so slightly (ok, highly) addictive. It’s a great, simple treat, but with a somewhat swanky flavor because of the coarse salt.
Another thing this recipe has going for it: it’s so easy. The hardest part of the process is waiting an hour for the dough to chill before you bake it. If you have a food processor, assembling the dough takes about five minutes. If you don’t and you blend the butter and dry ingredients with your fingertips (which is what I did), it’ll take ten. You probably have the ingredients in your pantry now, so go ahead. This is a good one.
(Head over to Serious Eats for the full recipe)