Salted Butter Break-Ups ~ French Fridays with Dorie

by kitchenarian on March 18, 2011

Alright, this was the recipe. This was the recipe that I have been waiting weeks for. When I first sat down to look at Dorie Greenspan’s book, Around My French Table, this was the ah-ha recipe. You know, the recipe that you buy the entire book for. This was it and I was not disappointed.

Salter Butter Break-Ups appeal to all of my favorite taste buds: salty, sweet and buttery. Is it a savory cookie or a sweet cracker? In French it is called broyé, which means crushed. A traditional cookie in the France’s Poitou region that is known for its prized butter, this sweet and salty treat certainly showcases its buttery flavor.

A basic recipe of flour, butter, sugar and salt that is prepared with ease in a food processor, left to chill for an hour, then rolled out into a thick rectangular size on silpat or parchment paper. I love the crosshatch design made across the top with a fork.

If you want to eat it the French way, serve it as a whole cookie placed at the center of the table and then just reach over and pinch off your own piece. Visit Dorie’s website, French Fridays with Dorie, to see what other members thought of this week’s recipe.  While you are there, join the group and cook along with us.  (Recipes are not published as part of the French Fridays with Dorie on-line cooking group.)

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{ 17 comments… read them below or add one }

Cher March 18, 2011 at 12:58 pm

Glad that this did not disappoint! Lovely photo.

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yummychunklet March 18, 2011 at 1:14 pm

Your cookie looks great! I’m glad we finally did this recipe. It’s definitely going to be made again in my house.

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Steph@stephsbitebybite March 18, 2011 at 2:03 pm

These look so good! And I’m glad to see that the recipe is super easy. YUM!

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Tia March 18, 2011 at 2:29 pm

I love the color and edges of yours! I’m still playing catch-up, so I made the cheese bread this week.
Buttercreambarbie

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Adriana March 18, 2011 at 2:35 pm

These cookies are definitely keepers! We were fighting over the edges at my house. 🙂

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ComeUndone March 18, 2011 at 4:31 pm

I’m so glad your waiting has finally been rewarded!

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Happy When Not Hungry March 18, 2011 at 8:52 pm

These look delicious! Love your photo too!

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Betsy March 18, 2011 at 9:48 pm

So easy and so good! Your breakups look lovely.

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Ryan March 18, 2011 at 10:38 pm

Congrats on your photo! It looks beautiful. It was a great recipe, wasn’t it?

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Lana March 19, 2011 at 1:08 am

I loved the simplicity and ease of the recipe, and the Beasties enjoyed breaking off the pieces:) The edges ruled:)

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egb March 19, 2011 at 8:20 am

That sounds great and simple!

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Mardi@eatlivetravelwrite March 19, 2011 at 9:00 am

I totally agree that this was “the recipe” – when I first got AMFT, I zeroed in on that pretty quickly too, as they reminded me of the many many salted butter “palets” I ate last Christmas in Brittany! So happy that we all liked it – so much pressure!

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Tricia March 19, 2011 at 1:24 pm

Fun and so glad you enjoyed it. I am going to have to tweak it if I make it again- may even use it as a tart crust…but always enjoy the inspiration I get from FF and the links.

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Tiffany March 19, 2011 at 8:34 pm

Butter … salt … cookies … I’m in!

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Kate @ Diethood.com March 20, 2011 at 3:12 pm

buttery + salty + cookies = Deliciousness! Yep, I’m in, too!
And that photo is just gorgeous!

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Allison March 20, 2011 at 6:34 pm

Great photo! Love all the extra french info!
🙂

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Monica (MsHobby) March 22, 2011 at 10:34 pm

I’m glad these did not disappoint you!

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