I remember cooking in Italy with a friend, and as she was immersing another plate of vegetables in olive oil, she said, “Olive oil is a taste in Italy. It is not just to keep things clinging to the pan.” I feel the same about butter in France. If you have a hot crisain from a pastry shop, you know how important (and transit) of the butter is.
The palettes are overseening the botton cookies that facilitates butter, and because they are from Brittany, they are traditionally made with Bearer Sale, salty butter. If you are still one of those who think that someone should use only unsalted butter for baking, then these butter cookies will change your brain with generously. These cookies have been made even better French or Europe’s high -fat butter,
