pre-made browned butter waiting around to be used up, I decided to go over the top while I was at it.
Brown butter & sugar shortbread
This recipe is based on Ratio's 1-2-3 cookie formula, and it is simple and delicious. This could be a candidate for this year's Eight Days of Christmas Baking.
2 oz/60 g brown sugar
4 oz/120 g browned butter
1 tsp/5 g vanilla
6 oz/180 g all-purpose/plain flour
turbinado sugar, for topping
Preheat oven to 350F/180C and line a baking tray with parchment paper. Mix the first four ingredients in a food processor (or mixing method of your choice) until thoroughly combined, then add the flour in slowly. You should have a soft but crumbly dough when finished.
You can bake this immediately, or shape into a log to slice and bake later. When ready to go in the oven, sprinkle with sugar and bake for 15-20 minutes, rotating tray(s) halfway through cooking time. When lightly brown around the edges, remove from oven and let cool on trays for 2-3 minutes before removing cookies to a rack to cool thoroughly.
Makes 10-18 cookies.