If yesterday’s Pumpkin Spiced Popcorn seems a bit over the top to you, then today’s Buttermás tradition may land a little closer to your heart. For me, holidays have always involved copious amounts of sweets, savories and pies – and this recipe us a little bit of all of those things.
I happened upon this recipe by accident. I was trying to make a cracker or crisp that would substitute for Chex cereal in our Grain-Free, Chex-Free Chex Mix. In the end, we turned our attention to plantain chips, which hold up better under the vigorous mixing that’s required in that recipe.
But in the meantime, I’d managed to duplicate the texture and feel of a bonafide, honest-to-goodness, down-home pie crust. Not to brag, but I make a heck of a crust. And this was no exception.
It’s (probably) completely Paleo, too. The recipe contains no grain, but it does use Teff flour. (Teff is a grass, the seeds of which are used to make porridges and flours.)
With only slight adaptations – the addition of a bit of coconut sugar, and scooping balls of dough out onto a cookie sheet, or cutting shapes out of the rolled out dough – these make excellent butter cookies. Crispy, crumbly, savory-sweet butter cookies.
* Buttermas (or, as they say in Spanish, Buttermás – which, loosely-translated means, “more butter”) is an ancient holiday tradition which just so happens to straddle American Thanksgiving. It begins on the Saturday before Thanksgiving, and ends on the Friday after, encompassing one full week of rich, thick, buttery goodness.
Join us as we celebrate the 7 Days of Buttermas:
- Day 1: The Thanking of All Ruminants
- Day 2: To Every Thing, There is a Churn
- Day 3: The Coating of the Super-heated Kernels
- Day 4: The Crumbling of the Butter Cookies (Paleo Edition)
- Day 5: The Making of Omelettes (CIA Operative Edition)
- Day 6: The Kramering of the Turkey
- Day 7: The Hoarding of fatCoffee for Winter