Monday, August 22, 2011
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries
1 egg beaten with 2 tablespoons water or milk, for egg wash.
Preheat the oven to 400 degrees F.
In a bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of lour, add them to the dough, and mix quickly. The dough may be a bit sticky.
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a folling pin and roll the dough to 3/4 inch thick. You should see lumps of butter in the dough. Cut into squares with a 4" plain or fluted cutter, and then cut them in 1/2 diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash, sprinkle with sugar, and bake for 20-24 minutes, until the outsides are crisp and the insides are fluffy.
I did not have a square cutter, so I just used my biscuit cutter. I'm sure they will taste just as good, but I do like her square cutter. I guess if we like them, I will have to buy a square cutter.