Brushwood recipes differ depending on the desired taste and texture:
1) To achieve maximum crumbliness and crunch, strong alcohol is added to the dough: vodka, rum, cognac.
2) The amount of sugar in the dough affects the color and the degree of browning. The more there is, the darker the result. If you like golden twigs, one tablespoon is enough. To cut the calories, it's better not to add sugar at all. It's enough to dust the finished product with powdered sugar or drizzle it with honey.
3) For variety, you can make a lush, voluminous, airy crumb. To do this, use kefir or sour cream and a little baking soda. As a result, the pastry will look more like doughnuts or flatbreads.
4) If the goal is the opposite — to make the classic weightless crisps that live up to their name — knead the dough stiffer, then carefully roll it out to about one millimeter thick. The main thing is not to let it dry out, so you'll have to work quickly.
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