175g butter cold
100g brown sugar
225g flour ap
- Cut the cold butter into ½ inch cubes, and place them in the bowl of a stand mixer fit with the paddle attachment. Add the brown sugar, sugar, flour, and salt all at once. Turn the mixer onto low speed, pulsing the machine on and off as needed to prevent the flour from flying out of the bowl.
- When the dry ingredients stop erupting from the bowl, let the mixer run on speed 4 for 2 to 3 minutes. The dough will just come together into a dense cookie-like dough. Resist the urge to increase the speed of the paddle to quicken the process. We want very little air whipped in, the resulting texture almost clay-like.
- Lightly flour a clean counter, and your hands. Reach into the bowl and remove the lump of clay-like dough, placing it on the prepared counter. Use your hands to press and roll the dough into a log 2 inches in diameter.
- Immediately wrap the log of craqueline in plastic wrap and place it in the refrigerator for 4 hours, or overnight. The dough can be tucked away in your freezer for up to 6 weeks, a useful tip for any extra craqueline left over.