Pulse until moist clumps form, adding more ice water by 1 / 2 - tablespoonfuls if dry.
In a bowl whisk egg and cream, then add to original mixture and
pulse until moist.
Add in the egg yolk and
pulse until moist clumps form.
Add the melted butter and
pulse until moist.
Not exact matches
The whole mess is then
pulsed in the food processor with some Nutella / Chocolate Hazelnut Spread and some almond milk
until the mixture is
moist enough to be rolled into balls.
Pour the butter through the feed tube and
pulse until the mixture begins to hold together in
moist clumps.
Add the yolks and
pulse until the crumbs are
moist.
Pulse in nut butter and syrup
until mixture is
moist and sticks together when pressed between fingers.
Add melted butter and
pulse until the crumbs are
moist.
Place the cookies and butter in a food processor and
pulse until crumbled and
moist.
Add the frozen butter and
pulse on and off while adding the ice water
until the dough because
moist and the consistency looks like pea - sized bits.
Add the ice water, 1 tablespoon at a time, and
pulse until the mixture is just
moist enough to hold together.
Add the Maple Syrup to the mixture and
pulse until you achieve a
moist crumb.
Add butter and process in long
pulses until streusel is the consistency of
moist crumbs.
Add the coconut oil, honey vanilla extract and orange zest and
pulse until you get a
moist dough.