October 06, 2012

Brown Butter Biscuits




Brown butter biscuits, hello my new friend. My new best friend that is. Let me tell you-we will all be best friends real soon. Hey look, soon is the new now-yay! 

Ok, let's talk about these biscuits. The shining star is the brown butter in them. Brown butter you may ask, what the hell is brown butter? Brown butter: butter that has been melted and cooked to a fantastic nutty brown colour. Not only does the butter change colour from golden yellow to nutty brown, it changes in aroma too. It gives off an intense nutty almost maple smell and flavour. Possibly one of the best things in the world-for reals. 


The recipe makes about 30 biscuits, 10 biscuits per person if there are 3 in your household or 5 if there are 6 people. This is biscuit math-justification for how many biscuits you need to bake in order to have enough to eat. It really feel that this is an essential part of baking. 

If you feel like 30 biscuits is too much (I hope you don't) the biscuit dough can be wrapped and kept in the fridge or frozen. 


Beware they spread slightly when baking-relax, you're doing it right. Just make sure you leave enough space between them on the baking sheet. 

They are quite delish eaten with a nectarine. 

Enjoy,

Holly, x

P.s. After all my biscuit math I was a little tired. So, photographs for this blog post were taken with an iPhone-nice and easy! 


Begin by melting and cooking the butter until it turns a warm nutty brown colour.  


Did I mention there's only 6 ingredients in this recipe?! Butter, dark brown sugar, flour, salt, vanilla and an egg. 

Simple, simple, simple.




Beat the firmed up brown butter and dark brown sugar together until light and fluffy.


Add the flour and vanilla and beat on a low speed until the mixture resembles rubble.

Add an egg and beat into a biscuit dough.


Place the biscuit dough onto a sheet of parchment paper and shape into a 12 inch log...




...wrap up and place in the fridge to firm up for 1 hour.


After an hour remove from the fridge and cut in half.


Roll in demerara sugar and...


...cut into 1/2 circles.


You can re-wrap the biscuit dough and keep it in the fridge for 1 week or freeze for 1 month. 

That's if you don't want 30 nutty brown butter biscuits in your kitchen!


Recipe adapted from Shuterbean, makes 30 biscuits

225g Unsalted Butter
100g Dark Brown Sugar
200g Plain Sugar
1 Egg
1 Teaspoon Vanilla Extract
Generous Pinch of Salt
2 Tablespoons Demerara Sugar

Cut the butter into 5 pieces and place in a pot.
Place over a medium heat and melt, stirring regularly.
Once melted, cook the butter for a further 5-7 minutes until it turns from being foamy white to foamy brown.
Allow to firm up for 1 hour in the fridge. 
Place the sugar and nutty brown butter in a bowl.
Whisk with an electric beater until fluffy and well combined.
Add the flour and vanilla extract.
Beat on a low speed until the mixture resembles rubble.
Crack in the egg and  beat until the biscuit dough just comes together. 
Make a 12 inch log from the biscuit dough and place on parchment paper.
Wrap up the dough and place in the fridge to firm up for 1 hour.
Preheat an oven to 180°C and line two baking sheets with parchment .
Remove the biscuit log from the fridge and cut in half.
Roll the logs in demerara sugar and cut into 1/2 inch circles.
Place on the lined baking tray 1 inch apart and bake for 10 minutes-the biscuits will spread.
Remove from the oven and allow to cool for 3 minutes.
Transfer carefully to a cooling rack.

Note: The biscuit dough will keep for 1 week in the fridge and 1 month is the freezer. 



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