All afternoon I had been baking in preparation for our extended family St. Patrick’s Day supper with green cupcakes, shamrock shaped sugar cookies, and other delights. The doughs were similar for the sugar cookies and the break-up, and I almost gave in and sprinkled the fun sugars on both, but just in time, my brain kicked in and said, “STOP!” The break-ups have the sel gris that I am trying for the first time, and nothing should diminish that flavor.
|Very cold butter quickly chopped into many small pieces before adding to dry ingredients|
|Only 3-4 short pulses in the food processor creates pea-size butter pieces|
And, thank you brain! With all the other super sweet baked goods, the break-up with its sweet and salty flavor was a great alternative choice on our dessert menu (although the salted break-up is not necessarily just a dessert).
|Dough wrapped and ready for fridge...it will be rolled out while very cold|
Besides being a taste treat, the break-up is also a rustic beauty. It casually invites everyone to just, as its name suggests, break off a piece and enjoy. And its surprise is a hint of salt in every bite.
|Rolling out dough between sheets of plastic wrap means no mess and no added flour|
|Dough painted with egg-yolk and cut with a deep cross-hatch patten before baking|
This fun-to-serve, buttery, giant cookie with the gray sea salt is quick and easy to make and fun to serve and eat. And, it is so much easier than the individually cut-out shamrock cookies ... this recipe is a “keeper” at my house.
|Just out of the oven|
|Just break off your piece and ENJOY!|