brown butter shortbread

Sometimes you just really need a cookie. 

Or, perhaps more accurately, I should say that sometimes you just really need to make a cookie.  

Although I am more of a cake person than a cookie person when it comes to eating, the first thing that I think to bake when I need some kitchen therapy is a cookie. 

There's something about the simplicity of making a cookie that always appeals. You only need a few ingredients and nothing more complicated than a bowl and a wooden spoon. 

There is nothing fancy about these cookies. They are just butter, sugar and flour mixed together until they form a dough and baked until golden brown. This is culinary alchemy in its purest form. 

True, the first step in the recipe is to brown the butter. Not only does this give that warm, nutty flavour that everyone loves but it also helps to create a cookie that melts in the mouth. You also have some brown sugar in there to add another dimension of flavour and texture. A pinch of salt completes it. 

The shortbread has quite a delicate texture although if, unlike me, you actually follow the recipe and chill your dough before baking, you do get something slightly more robust. These are best eaten on the day they are made. Being a proper English biscuit, you'll find that the longer you leave them, the softer they get. 

~

Brown butter shortbread
Adapted from orange blossom shortbread

Yield: Approx 30 biscuits depending on shape

Ingredients

• 130g (1 stick + 1 tablespoon) unsalted butter
• 60g (1/3 cup) light brown sugar
• 175g (1 1/2 cups) plain/all purpose flour
• A generous pinch of salt

Cooking Directions

1. Melt the butter in a small pan over a low heat. Watching carefully, let the butter bubble away until browned and there are lots of lovely brown flecks. Make sure not to overcook and burn it though! Take the pan off the heat and cool.
2. Preheat the oven to 180C/350F. Line a couple of baking trays with non-stick paper.
3. Beat together the butter and sugar with a wooden spoon or an electric mixer until light and fluffy.
4. Add the flour and the salt and mix to combine. Bring the ingredients into a dough.
5. On a lightly rolled surface, roll out the dough to the thickness of about 1/2 cm. Cut into shapes and place on the baking trays. Gently press the tops of the cookie with a fork.
6. Chill for 10-15 minutes in the fridge before baking for 12-15 minutes until firm. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack.