Burnt Butter Biscuits

Method11 steps · about 1 hr 3 min

1. 1

   Step 1: Melt the butter (125 grams) over low heat. Bring to a gentle simmer and cook until frothy and light brown; watch closely and take off heat before it scorches.

   Uses 125 grams butter

2. 2

   Step 2: Take the browned butter off heat and let it cool for five to ten minutes, then pour into a bowl ready to refrigerate.

   Cool freshly browned butter · 10 minUses Freshly browned butter

3. 3

   Step 3: Refrigerate the butter about twenty to thirty minutes until syrupy but not set. While it chills, preheat the oven to 160°C (320°F), fan-forced.

   Chill browned butter until syrupy, not set · 30 minUses Browned butter after preliminary cooling

4. 4

   Step 4: Line baking trays with baking paper.

5. 5

   Step 5: Beat the butter and sugar (125 g) until light and creamy. This should take about 2-3 minutes if using an electric mixer on med-high speed.

   Uses Cooled syrupy browned butter · 125 g caster sugar (source half cup)

6. 6

   Step 6: Add egg (1) and vanilla extract (1 teaspoon) and beat again for about 1 minute.

   Uses Creamed browned-butter-sugar mixture · 1 egg (lightly beaten) · 1 teaspoon vanilla extract

7. 7

   Step 7: Choose one flour route: fold in the sifted 180 grams self-raising flour, or instead use one-and-a-quarter cups plain flour sifted with two-and-a-half teaspoons baking powder.

   Uses Prepared butter-sugar-egg mixture · 180 g self-raising flour (source 1 1/4 cups) · 1 1/4 cups plain/all-purpose flour only for the self-raising-flour substitute · 2 1/2 teaspoons baking powder only with the plain-flour substitute

8. 8

   Step 8: Roll tablespoons of mixture into balls. Place balls on tray, leaving enough room for biscuits to spread.

   Uses Prepared biscuit dough

9. 9

   Step 9: Gently flatten the balls a little with two fingers held together. Gently press an almond into the centre of each biscuit.

   Uses Shaped raw biscuit balls · 20 grams blanched almonds (one for each of the 16 biscuits)

10. 10

    Step 10: Bake for 18 minutes or until biscuits are a light golden colour.

    Bake biscuits · 18 minUses Flattened almond-topped raw biscuits

11. 11

    Step 11: Allow to cool on baking tray for 5-10 minutes before transferring biscuits to a cooling rack to cool completely.

    Cool on tray · 10 minUses Baked golden biscuits