It’s Tip Friday on Marilyn’s Treats. And todays tip is Cutting In aka Creaming.
Cutting In aka Creaming
Using flattened chunks of fat the size of your thumbnail will yield the flakiest results. This technique combines fat and flour in a way that preserves shards of fat in the mixture. These shards create a flaky, tender texture in the baked cookie by getting between the layers of flour/liquid in the dough, and keeping them separate as they bake. Cutting in can be accomplished with a pastry fork, two knives, a pastry blender, or a food processor, pulsed gently.
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