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Brown butter biscuits recipe

Brown butter biscuits recipe

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Browning the butter before making the dough helps give a rich, nutty taste to these simple, easy biscuits. What's more, they're super cheap and great with a cup of tea – what's not to like? See method

  • Makes 20
  • Takes 30 mins plus cooling
  • 141 calories / serving
  • Vegetarian

Ingredients

  • 125g unsalted butter
  • 125g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract​
  • 350g self-raising flour
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    590kj
    141kcal
    7%
  • Fat

    6g 8%
  • Saturates

    3g 16%
  • Sugars

    7g 7%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 21.5g Protein 2.1g Fibre 0.6g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a pan over a medium heat, then heat for 3-5 mins until the surface is all foamy; remove from the heat. When the foam subsides, the butter should be a light, mid-brown colour.

  2. Allow to cool for 5 mins, then mix in the sugar. Transfer to a mixing bowl and leave to cool for 10-15 mins until just lukewarm. Add the egg and vanilla extract; mix well. Stir in the flour and a pinch of salt to make a smooth dough.

  3. Roll into walnut-sized balls and arrange on 2 lined baking sheets, leaving room for them to spread. Press gently with a fork; bake for 12-14 mins until golden. Cool on the baking sheet for 10 mins, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Freezing and defrosting guidelines

Freeze unbaked dough. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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