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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 4 |
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This is essentially a giant butter cookie, flavored with salt for an amazing salty-sweet experience. With so few ingredients, you must use the best quality products you can; a premium French butter would be ideal. The original recipe calls for gray salt (a moist, large-crystal French salt), but any kosher or coarse salt will do. (Try to avoid iodized salt; the simplicity will just pull up the iodine flavor.) Adapted from a post by Caroline Russock at Serious Eats (which she adapted from _Around My French Table_ by Dorie Greenspan). Ingredients:
1 3/4 cups all-purpose flour |
2/3 cup sugar |
3/4-1 teaspoon kosher salt |
9 tablespoons unsalted butter, cut into 18 pieces, kept at freezer temperature |
3 -5 tablespoons cold water |
1 egg yolk, for the glaze |
Directions:
1. Combine flour, sugar and salt in a food processor; pulse to combine. Add butter and pulse until it forms a coarse meal, 8-10 1-second pulses. With the machine running, drizzle in cold water until dough ALMOST forms a ball. It should feel like a very malleable pie dough.
2. Scrape onto a floured work surface and pat into a square 1/2 thick. Wrap tightly in plastic and refrigerate at least 1 hour (can hold in refrigerator up to 3 days).
3. Preheat oven to 350F and line a baking sheet with Silpat or baker's parchment.
4. Remove dough from refrigerator and unwrap. Place onto a floured work surface and bash a few times with a rolling pin to soften. Place between sheets of parchment or waxed paper and roll into a rectangle roughly 5x11 and 1/4 thick (accuracy isn't important). Transfer to baking sheet.
5. Beat egg yolk with 1/8 tsp cold water. Brush cookie with glaze. Decorate with a crosshatch pattern using the back of a fork. You can optionally add a VERY light additional sprinkle of salt, if desired.
6. Bake in the middle of the preheated oven 30-40 minutes, until the edges are brown but the center still has a little spring when pressed lightly. Cool on sheet 5 minutes, then slide parchment/Silpat onto a rack and cool to room temperature.
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