This one is more cookie like and uses soften butter
instead of the cold butter as in pate brisee which creates a flaky crust.
* Note: If using a hand mixer to beat the butter, use softened or room - temperature butter
instead of cold butter.
Not exact matches
GRATE YOUR
BUTTER — instead of cutting your butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the
BUTTER —
instead of cutting your
butter in with a pastry cutter or fork, grate cold butter and then freeze for 15 minutes before mixing into the
butter in with a pastry cutter or fork, grate
cold butter and then freeze for 15 minutes before mixing into the
butter and then freeze for 15 minutes before mixing into the flour.
I made these with raw cashews (added a dash
of salt),
cold butter instead of coconut oil (I cut this into the dry ingredients) and frozen blueberries (had to add about 10 minutes to the baking time).
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body
of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt
instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick)
cold unsalted
butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
I have been making body
butter for a couple
of years but since it is getting real
cold now I thought
of making this
instead as the body
butter gets hard.
melted virgin coconut oil
instead of butter over
cold bread pieces.