Brown Butter Shortbread Cookies

This classic shortbread is given an edge of sophistication with the addition of browned butter. Rich, sweet and tender, this is sure to be a hit over the holiday season - or really, any time of year!

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Servings 8

Prep Time 15

Total Time 1

Equipment

1 9in (23cm) removable bottom tart pan or 8in (20cm) square baking dish - preferably metal

Ingredients

200 g (14 tbsp) unsalted butter room temperature, divided
250 g (2 cups) plain (all-purpose) flour
50 g (¼ cup) cornflour/cornstarch
4 g (¾ tsp) salt
100 g (½ cup) caster sugar or granulated sugar

Instructions

Add 100g (7 tbsp) butter to a small saucepan and set over medium-high heat. Melt the butter, stirring or swirling occasionally, and cook until it begins to bubble, the bubbles subside and you notice the butter beginning to turn brown on the bottom of the pan. Remove from the heat, pour into a bowl and allow to cool to room temperature.
Brush a 9in (23cm) removable-bottom tart pan (see notes) with a bit of additional room-temperature butter. In a medium mixing bowl, whisk together the flour, cornflour (cornstarch) and salt. Set aside.
Add the remaining butter, browned butter and sugar to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Using a hand mixer or stand mixer, beat on low speed until just combined. Scrape down the sides and increase the speed. Cream for 2-4 minutes, or until light, fluffy and aerated (it will be quicker in a stand mixer over a hand mixer).
Scrape down the sides and add in the dry ingredients. Beat on medium speed until just incorporated but some dry spots remain. Switch to a silicone spatula to manually finish incorporating the dry ingredients.
Scrape the dough into the prepared baking dish and pack it firmly and evenly across the bottom of the pan. Transfer to the fridge for at least one hour.
Preheat oven to 150°C/300°F. Remove the pan from the refrigerator. Using a paring knife, gently score 8 equal wedges to act as markers for cutting the finished biscuits. Cut a 2cm (½in) wide circle from the middle of the dough. Prick the dough all over with a skewer or a fork.
Move the baking dish to the oven and bake for 40-50 minutes or until dry and golden. Allow to cool in the pan for 10 minutes before removing and cutting along the score marks. Let the biscuits cool completely on a wire rack.

Notes

If you do not have this kind of pan, you can bake the shortbread in a 8in (20cm) square baking dish - preferable metal. Brush the pan down with butter and arrange two overlapping pieces of parchment paper over the pan.

Before baking, lightly score it in a 3x4 grid (making 12 rectangles) and then dock it with a fork or skewer. There is not need to cut a circle from the centre.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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