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By Ivy Manning
Published 2013
Though most crackers in this book are all about thinness, there are a few recipes that rely on a chill-and-slice strategy, much like refrigerator cookies, for a crisp, crumbly texture. The secret to the crispness of Caesar’s Sablés and Irish Walnut and Blue Cheese Shortbread is the shortness of their dough. They both contain a lot of fat; the fat coats the molecules of flour that in turn keeps long strands of gluten from forming, which makes for a crumbly, crunchy cracker similar to shortbread.
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