Use two knives or a pastry cutter to «cut» the butter into the flour until the mixture resembles
coarse cornmeal with a few pea - sized bits of butter, about 5 minutes.
Toss the butter in the flour mixture then using your fingers or a pastry cutter, cut the butter into the flour until it resembles
coarse cornmeal with a few larger pieces of butter.
Not exact matches
Cut butter into flour mixture
with your hands or a fork until the mixture resembles
coarse cornmeal.
I made these last night (
with a slightly
coarse ground
cornmeal) and they were fantastic.
Add the butter and mix on medium - low speed until the texture resembles
coarse cornmeal,
with the largest butter pieces no larger than small peas.
They're nice and crispy,
with an amazing texture from the
coarse cornmeal that's unlike any hamantasch you've ever had.
You might be surprised to find
cornmeal in biscotti, but its pleasantly
coarse texture blends seamlessly
with chopped almonds and smooth white chocolate.
Don't confuse it
with cornmeal (also gluten - free), which is more
coarse.