I’m back to French Fridays this week with a cookie. It is, in Dorie’s words, “essentially a large, buttery, flaky, salty-sweet rectangular cookie.” Sel gris or French grey sea salt is what you use for the cookie’s saltiness but I didn’t have any and used kosher salt instead. I pulsed the flour, sugar, salt and butter in the food processor and added 4 tablespoons of cold water to make it combine. I refrigerated the dough for just an hour and baked it for 35 mins.
Although this recipe is in the Dessert section of Around My French Table I didn’t serve it as a dessert. I had put it in the oven before our friends arrived for dinner and it was ready just before we were to sit. It was smelling so buttery and good that I brought it to the table and intentionally left it in one piece, as how it is meant to be served, so we could have fun breaking it up. The cookie drew comments like “Mmm..,” “Buttery..” and “Rich…” I found it like a sweet, buttery shortbread cookie. It was unanimous that it was not something to eat before the meal! I left it at the table though and we munched on it after we finished eating.
Breaking cookie at the table: