Mix with your hands until well combined and there are
no butter chunks remaining.
Work that in until the dough is in flaky, pea - size pieces with just a few
butter chunks remaining.
Add the butter, sprinkle over the vanilla, and rub with your fingertips until no large
butter chunks remain and the mixture begins to clump together in a texture reminiscent of gravel.
Not exact matches
Cut in or pulse in shortening and cold
butter, just until mixture is coarse and no large
chunks of fat
remain.
The real gauge is the look of it - it should resemble damp sand, with no large
chunks of
butter remaining.
On the stove or in the microwave, heat cashew
butter, brown rice syrup, and vanilla until they can be stirred together completely, with no
chunks of cashew
butter remaining, about 2 minutes.
Work these small pieces into the flour mixture until it's crumbly «like cornmeal», with some larger, pea - sized
chunks of
butter remaining.
Work in the
butter just until the mixture is unevenly crumbly; it's OK for some larger
chunks of
butter to
remain unincorporated.
Stir gently, and then add the
remaining butter chunks.
Cut the
remaining 1 1/2 sticks of
butter into
chunks and melt in a medium, light - colored saucepan over medium heat.