Butter Crackers
For these Butter Crakers, we use shortcrust pastry, a classic French dough that requires only a few ingredients: butter, flour, eggs and salt. It's very versatile and can be used to make tarts, pies or quiches. Here it's simply rolled out and baked to make the crackers.
Cut <quantity>100<unit>g</unit></quantity> of butter into cubes and place in the refrigerator
Separate <quantity>2</quantity> egg yolks and set aside
Place <quantity>200<unit>g</unit></quantity> of all-purpose flour in a stand mixer bowl and add the chilled butter cubes
Add flaky salt to taste, set the stand mixer with the paddle attachment and mix on medium speed until you get a coarse sand texture
Add the egg yolks one at a time and mix to combine
Add a splash of cold water and mix until the dough comes together. Do not overmix the dough
Turn the dough out onto a work surface and knead, pressing with the palm of your hand to make sure there are no lumps
Make a disk and wrap it in cling film. Refrigerate for 30m until the dough is cold and relaxed
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Dust a work surface with flour, place the dough on it and roll out to a thickness of <quantity>3<unit>mm</unit></quantity>
Cut the dough with a ring cutter
Place on a silicone baking sheet and pierce with a fork to prevent puffing
Bake for 15m until golden brown
Transfer to a wire rack to cool down. The butter crackers are ready
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