French Fridays with Dorie: Salted Butter Break-ups

      The sixteenth recipe I made for French Fridays with Dorie, from Dorie Greenspan's Around My French Table cookbook, was Salted Butter Break-ups, found on pages 400.  I am actually posting this recipe in a fairly timely manner as it was this week's recipe for Friday's post. 

      Before I even knew we were making these, Phyl and Di were Twitter-baking them and raving about them, so I figured it was a "must."  When I did not yet have them completed mid-week, Phyl sent me an email emphasizing that if I didn't have time to make any of the recipes in the next little while, that I should definitely NOT skip this one as it was wonderfully good.  Okay, okay...enough said, I figured I could not skip this week, if for no other reason, than to see if he knew what he was talking about.  He did.  I don't know why I even doubted as he's usually fairly attuned to good things in the kitchen.  (I say "usually" because Phyl's latest venture is learning to cook what we are all affectionately calling "road kill" and he is calling "exotic meats."  I could be changing my mind in the near future.)

      Ingredient list:  flour, sugar, sel gris or kosher salt, unsalted butter, cold water, and egg yolk. 

      Doesn't sound like anything unusual, but I dare you to make these and then try to describe to someone what exactly they are...a cracker, a cookie, something else altogether?  Let me know what you come up with when you do it.  Whatever they are, they are delicious and worthy of repeating every now and again.  Actually, I would venture to say that they are a bit addicting.  Super easy to make, too.  

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