golden salted butter crisps


1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt, preferably fine sea salt
1/2 pound (16 tablespoons or 2 sticks) unsalted butter, softened
3/4 cup plus 2 tablespoons superfine sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon apple cider vinegar

finish 1

1/2 teaspoon flaky sea salt
5 teaspoons granulated sugar

finish 2

5 teaspoons granulated sugar


Preheat the oven to 350 degrees F. Line a large, heavy rimmed sheet pan or cookie sheet (measuring 13 by 18 inches) with a length of ovenproof kitchen parchment paper.

For the dough, sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper. Resift the flour mixture twice more.

Cream the butter in the large bowl of a freestanding electric mixer on moderately low speed for 5 minutes. Add the superfine sugar in 3 additions, beating for 1 minute after each portion is added. Continue beating on low speed for 1 minute. Blend in the vanilla extract and vinegar. On low speed, add the sifted mixture in 2 additions, mixing just until the dry ingredients are incorporated. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the dough even-textured.

Scrape the dough onto the prepared baking pan, and press it into a sheet about 1/4 inch thick, using the heels of your hands and light tapping motions, and leaving a border of 1 1/2 inches. The actual shape is not important, but the sheet of should measure approximately 12 inches at its widest point.

For the finish 1, sprinkle the top of the dough with the flaky salt, followed by the 5 teaspoons granulated sugar.

Bake the confection in the preheated oven for 30 minutes, or until golden and set. The entire sheath of the cookie must be baked through or the interior may be pasty rather than finish with a crispy-crunchy texture.

Cool the confection in the pan on a cooling rack for 3 minutes.

For the finish 2, sprinkle the top of the hot, baked confection with the 5 teaspoons granulated sugar.

Cool completely. Carefully break the big cookie into craggy pieces. Store in an airtight cookie tin.


about two dozen pieces


on baking day, or up to five days in advance, stored in an enclosed container


◊ use fresh (not previously frozen and defrosted) butter
◊ the presence of the apple cider vinegar heightens the combined flavor of the butter and vanilla extract
◊ superfine sugar creates just the right baked texture and caramelization of the dough
◊ never consume raw dough