Salted Butter Break-ups {FFwD}

Breaking up is easy (and tasty) to do.

This week’s French Fridays with Dorie recipe was another quick and delicious treat. Like the savory cheese and chive bread we made a few weeks ago, the dough for salted butter break-ups came together quickly. The ingredients — flour, sugar, sel gris (grey sea salt), unsalted butter, and water — are mixed in the food processor in a matter of seconds.

After mixing the dough, I pressed it out into a rectangle, which I then wrapped and refrigerated for a few hours.

I rolled the chilled dough out between layers of plastic wrap to about 5 x 11 inches. Then I brushed the dough with egg wash and made a cross-hatch pattern in the dough à la peanut butter cookies. I baked the dough in a 350°F oven for about 30 minutes, until it was crisp on the outside and tender on the inside.

After cooling the break-up, I placed it on the table whole, and we kept breaking off pieces all evening as we passed the table. I expected it to be like a thick cracker, and the saltiness of it was certainly reminiscent of homemade crackers I’ve made. But the sweetness and thickness of it were definitely more cookie-like. I would call it more of a salty cookie than a sweet cracker. And neither of those descriptions may sound all that appealing, but trust me when I say this cookie/cracker was addictively delicious.

So call it what you want. But definitely call me when you bake this recipe. I’ll be right over.

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24 Comments

  1. Adriana said,

    March 21, 2011 at 8:34 pm

    I did sprinkle some salt on top, and that totally made the cookie for me. These are so addictive, it’s scary how easy they are to make.

    • gaaarp said,

      March 21, 2011 at 9:06 pm

      I agree. I would sooner make these than cookies, I think.

  2. Kayte said,

    March 20, 2011 at 12:23 pm

    You did a great job on these. I like the idea of sprinkling a little salt on the top as well. We were enjoying these with fruit and white wine here (cider and fruit for the younger underage snackers) and I have to say…that’s a very fine combination either way. Thanks for making sure I didn’t miss this one, you were absolutely right!

    • gaaarp said,

      March 20, 2011 at 1:05 pm

      Thanks. This one was a favorite for sure. And easy enough that I’m sure I’ll be making it quite often.

  3. Cakelaw said,

    March 20, 2011 at 2:10 am

    Yours turned out solovely and golden – glad they were a hit at your house. I hope the guy at work makes them!

    • gaaarp said,

      March 20, 2011 at 11:03 am

      I’m pretty sure it’s going to come down to me taking them in for him every now and then.

  4. Can't Believe We Ate... said,

    March 19, 2011 at 11:22 pm

    I love the back and forth on the salt…I’m wondering if a lavender salt would be good in these? I should make them first…I love the more rustic appearance of yours!

    • gaaarp said,

      March 19, 2011 at 11:44 pm

      I loved the sel gris in these. But I think a pink sea salt would have been nice on the top.

  5. Stephirey said,

    March 19, 2011 at 7:22 pm

    Cute post! Breaking up is easy to do…thank goodness!

  6. Tricia said,

    March 19, 2011 at 6:08 pm

    I was already smiling with the “breaking up is not hard to do”. Hilarious. Only to be outdone with “call it what you want but call me when you bake it”. Too too clever. So glad you loved it and I am so glad it was another quick and easy week. Always up for the adventure of FF’s….but always appreciative when it is simple …and inexpensive 🙂

    • gaaarp said,

      March 19, 2011 at 6:33 pm

      Thanks. Many people appreciate my interesting word usements.

      I was glad for some easy recipes this month, too. This is my busy time of year at work, so easy made it possible.

  7. Lana said,

    March 19, 2011 at 1:17 am

    I was a bit skeptical about using salt in a dessert, but this cookie has converted me:) You are right, it’s hard to describe it, but it is extremely flavorful, and so simple to make.
    We had some pretty easy recipes one after another. Are we in for a rude awakening soon?

    • gaaarp said,

      March 19, 2011 at 10:14 am

      I don’t know what April will hold, but the scallops recipe is pretty easy, too. Like the semolina dessert, the hardest part is getting the caramel perfect.

  8. Gloria said,

    March 18, 2011 at 11:17 pm

    Your break up looks great! I was a bit on the fence about it….but really enjoyed it after adding a dollop of nutella one some pieces and jam on others.

    • gaaarp said,

      March 19, 2011 at 10:11 am

      Several people have mentioned that these were good with chocolate or Nutella. A friend of mine swore they were the best thing ever with a bowl of chicken soup.

  9. Renee said,

    March 18, 2011 at 2:18 pm

    A ringing endorsement! I opted not to make them since I’m doing no sugar until Easter but I’ll have to give them a try after!

    • gaaarp said,

      March 18, 2011 at 5:13 pm

      You should make some for your Easter basket!

  10. Ker-Yng said,

    March 18, 2011 at 10:11 am

    We enjoyed this cookie too, it was really delicious when it was still a little warm.

    • gaaarp said,

      March 18, 2011 at 5:12 pm

      I agree, so good warm. I was surprised, though, that it was almost as good cold.

  11. Spike said,

    March 18, 2011 at 9:19 am

    I loved these too. I wanted even more salt (but used regular sea salt instead of gray). so fun!

    • gaaarp said,

      March 18, 2011 at 5:11 pm

      I sprinkled sel gris on top the first time I made them but forgot the next time. Definitely better with a little extra salt.

  12. Cher said,

    March 18, 2011 at 8:01 am

    Glad you enjoyed it! There was a certain something about this cookie that made you keep coming back for “a little more”…

    • gaaarp said,

      March 18, 2011 at 5:10 pm

      I know. One of the confirmed bachelors at work took leftovers home and asked me for the recipe the next day. I don’t think he’s ever baked anything in his life, but he wants to try these!


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