Well, it was this friend's birthday two weeks ago and I was having her and her family to dinner to celebrate. I thought, hey...I'll make the salted butter breakups to serve with a nice cheese as our appetizer. I'll kill two birds with one stone (the Dorie assignment and making a nice cracker for my cracker loving friend.) I never looked at the recipe when I made this plan...just assuming this was one of the cracker recipes in Dorie's book.
The day of the dinner party rolled around and I was busy cooking all day. I made Dorie's Devil's Food White-Out Cake from her Baking book (which turned out great and tasted great and not a single damn picture of it was taken...just look at page 246 of her book...mine looked just like that. Well almost, but that's my story and I'm sticking to it.) I also made thick cut brined pork chops and home made sauerkraut. All was super yummy. And we started the evening with the Salted Butter Breakups and a wedge of St. Andre's cheese.
Some of you are probably laughing right about now. Who serves cookies for the appetizer course? Well, I guess I do. When I don't pay attention and bake what I think is a cracker, but really turns out to be a cookie. Half way into the recipe...which only has about three ingredients...I realized that perhaps this wasn't a cracker I was making...it had an awful lot of sugar for a cracker. I finally looked closely at where the recipe was situated in the book and saw that it's in the Desserts section.
Oh well! At that point, I was committed. I love the Carr's Wheat crackers with brie...they're kind of sweet and go great with the creamy brie. I decided the Salted Butter Breakups would be fine with the St. Andre's. And you know what? They were. Or, at least I thought so. Everyone else ended up eating the Wheat Thins I put out (which were the only real crackers I had). I proceeded to eat the rest of the breakups all week long. I loved the sweet, buttery crunchiness. As you can see from the photo below, I rolled this
One thing about this recipe. When I saw the picture in the book, I laughed when Dorie said to take a fork and make the cross hatches (like you would on a peanut butter cookie). I thought hers looked way to uniform to have been made with that method, plus there was a lot of real estate to press your fork into. I also thought I could get the same result if I pressed a cookie rack into the dough before baking. Um, not so much. That didn't work well and my dough was a bit on the wet side (definitely needed 3 tablespoons of water, not 4), so it stuck to the cookie rack. It was kind of a mess. Once I got it unstuck, I tried the fork method. Not too successfully. I'm really looking forward to how everyone else made these and if they have any tips on making the hash marks.
When I made the