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.
Here's the finished Break-up. Perfect with a cup of tea. This was a huge hit with Gary!
Next week: Orange Caramel Scallops! Have a great week!
Glad it was a hit in your house. The ease of this added to the appeal!
ReplyDeletegreat color and texture!
ReplyDeleteI'm still playing FFWD catchup, so I made the cheese bread this week.
Buttercreambarbie
I love that you added fleur de sel at the end I wanted to as well, but being sick I wasn't certain where this inspiration was coming from! I love that you've been to pastry school and have mad skills. Sweet!
ReplyDeleteGreat pictures Susan!
ReplyDeleteI wish I had added fleur de sel on top of the cookie as well. Your cookie looks great.
ReplyDeleteLovely post. This was a fun recipe (though Nana enjoyed the end results more than I did) and it was neat to learn that this brought back memories from pastry school. Agreed that the concept of breaking it up to eat - alone or with others- was a fun concept.
ReplyDelete