Yield: 45 cookies
Ingredients
- 14 1/2 ounces (411 g) bread flour
- 14 1/2 ounces (411 g) cold unsalted butter
- 1 teaspoon salt
- 1/2 cup + 2 teaspoons water
- 8 ounces (225 g) granulated sugar
Instructions
- Place the flour in a mixing bowl using the dough hook attachment.
- Cut the butter into two-inch pieces, add to the flour on low speed until slightly larger than pea size pieces of butter remain.
- Dissolve the salt into the water and add to the flour mixture until just combined.
- Shape dough into a square and allow to rest for ten minutes.
- Roll the dough out to half an inch thick in the shape of a rectangle. Give the dough three single turns, followed by one double turn.
- Roll the dough in the sugar, using the sugar on the top and the bottom to keep it from sticking. Be sure to turn the dough as your rolling and spread more sugar underneath and on top of the dough. Roll to a rectangle 24 x 12 inches (60 x 30 cm) and 1/8 (3 mm thick). Trim the dough to this shape.
- With the dough placed horizontally in front of you fold the long sides of the rectangle in to meet the center. Fold in crosswise to bring the two short sides together on the right side. Using a rolling pin or dowel, make a deep indentation down the center horizontally. Fold along this indent and refrigerate for 30 minutes.
- Cut the folded strip into 1/8 inch (3 mm) thick strips. Place the cookies on a sheet pan lined with parchment paper.
- Bake at 425°F (219°C) until the sugar starts caramelizing, about eight minutes. Remove the pan from the oven and turn each cookie over using a spatula. Return the pan to the oven for three to four minutes, until the cookies top has started to caramelize. Cool and serve.