Roll and Cut Streusel Method:

• Butter Prep: Cube the butter and let it soften at room temperature for about an hour.
  2 oz unsalted butter
• Dry Mix: In a medium bowl, mix sugar and flour together.
  2 oz all-purpose flour, 2 oz light brown sugar
• Butter Mixing: Add the softened butter to your dry mix. Use a fork (or a mixer) to blend until it forms a uniform mixture.
• Rolling: Place the dough between parchment paper or silicone mats. Roll it to about 1/10 inch or 2-3mm thickness. Peel and reposition the sheets as needed for easier rolling.
• Refrigerate: Refrigerate the rolled dough (still between sheets) for about 30 minutes, ideally on a cutting board that will retain temperature for longer.
• Shape Cutting: Work quickly to cut the dough into desired shapes, using tools like cookie cutters or a pizza cutter. Repeat the process with any leftover scraps or turn into a ball and freeze for later.
• Chill: If time allows, return the cut shapes to the fridge for 15 minutes until firm. This way, the shapes are less likely to break when transferring onto the baking item.
• Use: Once firm, use a spatula or knife to place the streusel shapes onto your baking item.