2 ½ cups flour
½ teaspoon fine salt
½ cup (1 stick) Cabot Unsalted Butter, cold and cut into ¼-inch cubes
¼ cup pure maple syrup
¼ cup water
½ teaspoon pure vanilla extract
About 2 tablespoons coarse kosher salt or flake sea salt such as Maldon, or more to taste
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PREHEAT oven to 400 degrees.
LINE 2 baking sheets with parchment paper or lightly grease with butter. Combine flour and fine salt in the bowl of a food processor and pulse once to mix.
ADD butter cubes use 6 or 7 short pulses to blend until the mixture forms mostly even crumbs; a few larger bits of butter are ok.
WHISK together maple syrup, water and vanilla extract and add to flour mixture. Pulse another 5 to 7 times just until dough comes together in large clumps.
PLACE half the dough on a lightly floured counter and roll into a rough rectangle as thin as you can, ideally about 1/3-inch thick. Trim edges to make an even rectangle.
SPRINKLE dough evenly with about 1 tablespoon coarse or flake salt. Give dough a final light roll to press salt into it and to get to about ¼-inch thickness.
CUT dough into roughly 1 1/2 -inch squares. Place on cookie sheets.
BAKE 7 to 9 minutes until golden brown at the edge and dry to the touch. Repeat with remaining dough.
Recipe courtesy of Sarah Putnam, Putnam Hill Farm in Newbury Vermont.