Browned butter biscuits

    (7)
    1 hour 50 min

    These shortbread-like biscuits are easy to make and everyone will love them. Each little biscuit is topped with an almond half before being baked. They are light and crunchy with a butterscotch flavour.


    8 people made this

    Ingredients
    Makes: 30 biscuits

    • 15 blanched almonds, halved
    • 110g butter
    • 5 tablespoons caster sugar
    • 1/2 teaspoon baking powder
    • 125g sifted plain flour
    • 1 teaspoon vanilla extract

    Method
    Prep:25min  ›  Cook:25min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

    1. Melt butter in a frying pan and let brown to a dark colour. Do not burn. Remove from heat and pour into mixing bowl. Discard any residue and let cool to room temperature.
    2. Cream cooled butter with sugar, then stir in vanilla. Re-sift flour with bicarbonate of soda and mix into the butter mixture until well blended. Knead dough lightly, cover and refrigerate for 1 hour.
    3. Preheat oven to 150 C / Gas 2. Grease baking trays. Roll dough into a log 2.5cm in diameter. Cut 1.25cm thick slices. Shape slices into balls and place on baking trays. Press half an almond into top of each biscuit.
    4. Bake 25 to 30 minutes in the preheated oven, until the edges are golden. Remove from baking trays to cool on wire racks.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    27

    I want to try this recipe but i am confused. in the ingredients it says to use baking powder but in the directions it says baking soda. Which is it?  -  18 Jul 2011  (Review from Allrecipes US | Canada)

    by
    26

    These are so good! Browning the butter adds an absolutely wonderful flavor. I only made a very small batch to try out the technique - never made cookies this way before. But you can be sure I'll be making them again...  -  07 Dec 2008  (Review from Allrecipes US | Canada)

    by
    19

    These cookies are delicious! So light and buttery! I didn't make any changes other than using whole almonds instead of almond halves.  -  17 Feb 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate