Burnt butter biscuits

Burnt butter biscuits

By
From
Baking
Makes
24
Photographer
Vanessa Levis

These are one of the best crisp little biscuits, and a personal favourite in my family – simple but very moreish. Don’t take the name literally – the butter is cooked until brown and nutty-tasting only.

Ingredients

Quantity Ingredient
125g butter
110g caster sugar
1 egg
1 teaspoon vanilla essence
110g self-raising flour
75g plain flour
a pinch of salt
60g blanched almonds

Method

  1. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  2. Melt the butter in a saucepan then cook it over a low heat to a light brown, taking care not to let it burn. Cool slightly, add the sugar and beat well. Stir in the egg and vanilla.
  3. Sift the flours with the salt and fold into the creamed mixture. Roll into balls, each about the size of a walnut.
  4. Place on the prepared baking trays, allowing room for spreading. Put a blanched almond on top of each. Bake for 10–12 minutes or until golden and firm. Transfer to wire racks to cool.
Tags:
baking
bakery
margaret
fulton
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